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Lilly’s Table

 

Meal Detail

 

Dinner

Dijon Roasted Asparagus, Cauliflower, White Bean Artichoke Saute & Salad

from the Week of March 27, 2016


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

1. Toss the garlic in the oven first to start roasting. 2. Prepare the cauliflower and start roasting asap. 3. Prepare the white beans & artichokes if needed. 4. Whip up the dijon mustard sauce and salad dressing.
5. Roast the asparagus in the final 20 minutes of the cauliflower’s bake time.
6. Toss the asparagus with the sauce and the salad with the dressing just prior to serving.


Recipes for this Meal


Winter
Photo of Roasted Garlic & Mizuna Salad
  • Easy
  • Medium
  • Hard
Roasted Garlic & Mizuna Salad

Bitter greens, sweet roasted garlic & jewels of golden raisins balance each other in this simple toss. Roasting the garlic in advance will make this dish a lot easier.


Fall
Photo of Simple Cauliflower Roast
  • Easy
  • Medium
  • Hard
Simple Cauliflower Roast

During the Holidays all kinds of roasts appear on the table. Rarely are any of them vegan. Until now! You can even slice the whole cauliflower and it will fall apart into melty goodness.

Baking time will vary depending on the size of your cauliflower head. Plan to add more of the other ingredients if your cauliflower is larger than two pounds.


Spring
Photo of White Bean & Artichoke Saute
  • Easy
  • Medium
  • Hard
White Bean & Artichoke Saute

A bit of sage, white beans & artichokes are tied together with garlic & olive oil. Freshly cooked white beans or artichokes work beautifully, but also keep it simple, with canned white beans and frozen artichokes. The fresh garlic & sage will liven everything up.


Spring
Photo of Dijon Roasted Asparagus
  • Easy
  • Medium
  • Hard
Dijon Roasted Asparagus

Asparagus is simply roasted and drizzled with a tangy dijon sauce. Serve it on top or alongside as a sauce to dip in.