Lemony Roasted Asparagus and Cauliflower Salad

• Vegetarian
• Gluten free

• Produce

  • 1/2 lb Asparagus spears
  • 1 lb Cauliflower florets
  • 1 Full lemon, Zest of
  • 1 tbsp Lemon, juice of half

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

• Dairy

  • 1/4 cup Parmesan cheese

Found on snixykitchen.com

Ingredients

• 1lb cauliflower florets (1.5lb head)
• ½ lb 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

Directions

• Preheat the oven to 425°F 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 its 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.