Wednesday, July 11, 2012

Roasted Cauliflower and Asparagus

This easy to prepare side dish is healthy and tasty. A perfect compliment to grilled chicken, baked fish or pan fried pork chops.

1 small head of cauliflower
About 10 thick asparagus spears
Extra Virgin Olive Oil (EVOO)
½ lemon
Sea salt
Cracked black pepper
½ tsp garlic salt
Parmesan cheese

Preheat oven to 400 degrees. Cut cauliflower into florets and place into a shallow casserole dish. Snap off ends of asparagus, cut into 1 ½” pieces, and add to casserole dish. Drizzle with EVOO and lemon juice. Then sprinkle with salt, pepper and garlic salt. Toss ingredients together.

Bake uncovered for 25 minutes. Remove from oven and sprinkle with Parmesan cheese.

Try adding freshly minced Rosemary, parsley and/or garlic.

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