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Roasted Asparagus and Cauliflower with Herbed Pea Sauce

Roasted Asparagus and Cauliflower with Herbed Pea Sauce

Get Ready

Servings: Serves 8 as a side (4 as a main dish)Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 12 minutes

Ingredients: Add ingredients to List

vegetable cooking spray
1 head cauliflower, cut into florets (allow 6 minutes to open, wash, and cut)
2 bunches asparagus, ends trimmed and cut into 2-inch pieces
1 cup frozen petite peas, thawed
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. water
2 Tbsp. chopped chives
2 Tbsp. chopped parsley
2 tsp. fresh rosemary leaves
1/4 tsp. freshly ground black pepper
1/4 tsp. kosher salt, or to taste
1/2 tsp. ground coriander
pinch cayenne
2 Tbsp. grated Parmesan cheese (optional garnish)
fresh rosemary sprigs (optional garnish)

directions:

1. Preheat oven to 400 degrees F. Spray a baking sheet with vegetable cooking spray and spread cauliflower in an even layer. Spray the top of the cauliflower with cooking spray. Roast for 20 minutes.
2. Add asparagus to the cauliflower and gently stir to combine. Spray top of vegetables with cooking spray and roast until vegetables are firm yet tender and slightly browned, about 10 to 12 minutes more.
3. While the vegetables roast, prepare the sauce. In a food processor or blender, combine peas, oil, lemon juice, water, chives, parsley, rosemary, pepper, salt, coriander, and cayenne. Process until very smooth, about 45 seconds. Alternately, combine in a bowl and puree with an immersion blender.
4. When cauliflower and asparagus are done, transfer to a serving bowl. Toss with sauce until evenly coated.
5. Garnish with Parmesan and rosemary springs, if desired. Serve warm.
Source: Hannaford fresh Magazine, May - June 2013

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Quantity Ingredients  
vegetable cooking spray  
1 head cauliflower, cut into florets (allow 6 minu  
2 bunches asparagus, ends trimmed and cut into 2-i  
1 cup frozen petite peas, thawed  
3 Tbsp. extra-virgin olive oil  
2 Tbsp. fresh lemon juice  
2 Tbsp. water  
2 Tbsp. chopped chives  
2 Tbsp. chopped parsley  
2 tsp. fresh rosemary leaves  
1/4 tsp. freshly ground black pepper  
1/4 tsp. kosher salt, or to taste  
1/2 tsp. ground coriander  
pinch cayenne  
2 Tbsp. grated Parmesan cheese (optional garnish)  
fresh rosemary sprigs (optional garnish)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8 as a side (4 as a main dish)
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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