John Myers
Contents
show
Ingredients
For the sauce:
- 1 bunch Asparagus
- 2 tbsp Olive oil
- Salt pepper
- 2 tbsp Lemon or lime juice
- 40 g Parmesan
- 1 tbsp Tahini
- 2 tbsp Cashew butter
- 2 tsp Tamari soy sauce
- 1 tbsp Lemon juice
- 2 tbsp Nutritional yeast
Instructions
- Divide the cauliflower into small florets and cut the peeled asparagus into large pieces. Place both with olive oil and a little salt and pepper on a baking sheet lined with baking paper and cook at 180 degrees top / bottom heat for about 40 minutes. The lemon juice only comes over it when serving.
- For the sauce, grate the Parmesan cheese finely and mix it with the rest of the ingredients until smooth. Add enough water to get the consistency you want. If you like, you can stir in chilli or paprika powder.
- Serve the roasted vegetables with the sauce. Tastes good both as a main course with some flatbread or as a side dish.
Nutrition
Serving: 100gCalories: 323kcalCarbohydrates: 1.6gProtein: 11.1gFat: 30.5g
