Wednesday, 8 October 2014

Roasted Cauliflower & Asparagus

Serve this warm as a salad or with the roast. The vegetables should still have some crunch. Sometimes I add some toasted almond slivers or pine nuts and some currants or create a Middle Eastern flavour by adding some Ras Al Hanout or Morrocan Spices to the dressing.

Roasted Cauliflower and Asparagus

1/2 cauliflower
2 bunches asparagus

1-2 tablespoons of lemon olive oil
zest and juice of 1 lemon
1 clove garlic
chopped parsley
freshly ground black pepper, salt flakes to taste.

Break cauliflower into small pieces/florets and wash.

Rinse and trim asparagus spears.

Lightly coat cauliflower and asparagus with oil, place on tray lined with kitchen parchment and bake in a hot oven (190/200 deg C) until just cooked. Approximately 15 - 20 minutes)

Place vegetables in a bowl and dress with a little lemon olive oil, lemon juice, zest, garlic, chopped parsley, salt and pepper.

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