Roasted Cauliflower and Asparagus with Cheese and Nut Sauce

5 from 3 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 323 kcal


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


  • 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.


Serving: 100gCalories: 323kcalCarbohydrates: 1.6gProtein: 11.1gFat: 30.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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