- 1-pound cauliflower florets - ½ pound asparagus, sliced diagonally into 1-inch pieces (or bake whole and cut later) - 1 tablespoon extra-virgin olive oil - 1 tablespoon lemon juice - Zest of full lemon - Salt and pepper to taste
1. Preheat oven to 425F and line baking sheet with parchment 2. Toss cauliflower florets and cut asparagus in ½ tbs of olive oil. Season with a pinch of salt and pepper and roast in oven for 20-25 minutes, tossing halfway through, until cauliflower begins to brown and soften (but is not mushy!) 3. Refrigerate until cool, about 15-20 mins (works faster if cauliflower spread out on sheet in fridge!) 4. Toss the roasted cauliflower and asparagus with remaining ½ tbs olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper. Serve cold or at room temperature.
SERVINGS: makes 1 serving.
Each serving = 2 ½ cups of vegetables, 3 servings of healthy fat.