Lemony Roasted Cauliflower and Asparagus

This is a delicious and easy side dish. Add some toasted pine nuts for crunch if you’d like.

Recipe by Catherine Pla

Serves 4

Lemony Roasted Cauliflower and Asparagus

• 1 head cauliflower, trimmed and chopped into small florets

• 4 T extra virgin olive oil, divided

• 1⁄2 t garlic powder

• 1⁄2 t kosher salt

• 1⁄4 t black pepper

• 3⁄4 lb asparagus spears, trimmed and chopped into 1-inch lengths

• 1 t lemon zest, plus more for garnish

• Juice of one lemon

• Kosher salt and black pepper

Preheat the oven to 425 degrees (use convection setting if your oven has this).

Place cauliflower on a sheet pan and toss with 2 tablespoons olive oil, garlic powder, salt, and black pepper. Roast for 15 minutes. Add asparagus to the pan, toss to coat with oil, sprinkle with a little more salt, and roast vegetables until the florets are browned and the asparagus is tender, 15-20 minutes more.

Make the vinaigrette by whisking together the remaining 2 tablespoons of olive oil, lemon zest and juice in a small bowl. Add a pinch of salt and pepper, adding more if needed.

Drizzle vinaigrette over roasted vegetables on the sheet pan. Toss to coat. Remove to a serving platter and garnish with more lemon zest. Serve.