The lemon dressing is also perfect for asparagus, green beans, tomatoes, zucchini, or summer squash.
1. Toss 1 1/2 lbs. broccoli and cauliflower florets in 2 Tbs extra-virgin olive oil. Roast on a baking tray at 400* for 20 minutes.
2. Whisk together the zest of 1/2 lemon, 1 Tbs lemon juice, 2 Tbs each extra-virgin olive oil, Parmesan, hot water, and chopped toasted pine nuts. Season with freshly ground black pepper.
3. Toss with the roasted florets.
Lemon sauce ingredients:
lemon zest from 1/2 a lemon
1 T. fresh lemon juice
2 T. Olive oil
2 T. parmesan
2 T. hot water
2 T. chopped toasted pine nuts
{Recipe from July/August 2011 Nutrition Action health letter}
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