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

Oil

Dressing

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.