Cauliflower, White Asparagus & Pine Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Line a rimmed baking sheet with parchment paper.

Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Cut cauliflower into 1–1.5 cm florets (bite-size).

In a large bowl toss the cauliflower florets with 2 tbs extra-virgin olive oil, 1 tsp sea salt, 1 tsp black pepper and 1 tsp garlic powder until evenly coated.

Spread florets in a single layer on the prepared baking sheet, giving pieces room so they roast instead of steam.

Roast in the preheated oven for 20–25 minutes, turning once halfway through, until florets are deep golden at the edges and tender when pierced with a knife. Remove and keep warm.

Peel the white asparagus from just below the tip down to the woody base using a vegetable peeler. Trim off the tough ends (about 2–3 cm) and discard.

Bring 1 l water and 1 tbs salt to a rolling boil in a wide pot. Add the asparagus spears and reduce heat to a gentle simmer. Cook for 6–10 minutes depending on thickness: thinner spears 6–7 minutes, thicker 9–10 minutes. Cook until tender when pierced with a knife but still holding shape.

Using tongs, transfer asparagus to a bowl with ice water to stop cooking and preserve color, or for warm service, transfer directly to a warmed platter. If chilled, drain and pat dry.

If serving warm, return asparagus to the pot or pan over low heat with 1 tbs unsalted butter and the juice of half a lemon; toss gently to glaze for 1 minute. For cold service, skip the butter step and finish with a squeeze of lemon when plating.

Toast 40 g of the pine nuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan often, until golden and fragrant. Remove and reserve for garnish. (Keep remaining 20 g raw for blending — total 60 g used.)

In a small food processor or blender combine 20 g toasted or raw pine nuts (reserve the rest for texture/garnish), 15 g fresh parsley (stems removed), 10 g fresh chives, 60 ml extra-virgin olive oil, 1 tbs white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt and 1/2 tsp black pepper.

Blend until smooth to a loose vinaigrette consistency. Taste and adjust seasoning — add a little more vinegar if you want more acidity, or a touch more honey if too sharp.

Transfer dressing to a small bowl. Stir in the reserved toasted pine nuts (40 g) roughly chopped for crunch, or reserve them entirely for sprinkling on the plated dish if you prefer separate garnish.

Arrange the roasted cauliflower and blanched asparagus on a serving platter or individual plates. Position asparagus spears parallel or fanned; nest cauliflower florets beside them.

Drizzle 1 tbs extra-virgin olive oil and 2–3 tbs of the pine & herb dressing evenly over the vegetables. Use more dressing if desired.

Scatter microgreens or baby arugula (30 g) over the vegetables. Sprinkle the reserved toasted pine nuts on top for crunch.

Finish with 1 tsp lemon zest, a squeeze of the remaining lemon half to taste, and a light sprinkle of flaky sea salt (1/2 tsp) and freshly ground black pepper if desired.

Serve warm or at room temperature. Leftovers keep 1–2 days refrigerated; refresh with a little extra olive oil and lemon before serving.