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baby cos lettuce and ruby chard
are this weeks greens for veg boxes
baby cos lettuce and ruby chard
are this weeks greens for veg boxes
Lemony Roasted Asparagus and Cauliflower Salad

Lemony Roasted Asparagus and Cauliflower Salad

500g cauliflower florets
250g asparagus spears, ends discarded and spears sliced diagonally into 1-inch pieces
1 tablespoon extra virgin olive oil, divided
¼ cup pine nuts, toasted
¼ cup freshly grated parmesan cheese
Juice of half lemon (about 1 tablespoon)
Zest of full lemon
Salt and pepper, to taste

Preheat the oven to 220 deg and line a baking sheet with parchment paper or a silpat mat.

Toss the cauliflower florets and cut asparagus in ½ tablespoon of olive oil. Season with a pinch of salt and pepper, and roast in the oven for 20-25 minutes, tossing halfway through, until the cauliflower begins to brown and soften (but is not mushy!).

Refrigerate until cool, about 15-20 minutes (you can either transfer it to a bowl or if you can fit the whole baking sheet in the fridge, this works faster since it's all spread out!).

Toss the roasted cauliflower & asparagus with remaining ½ tablespoon olive oil, pine nuts, parmesan, lemon juice, and lemon zest. Season to taste with salt & pepper. Serve cold or at room temperature.

snixykitchen.com
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