Roasted Cauliflower with Dill Lemon Sour Cream

The best way to cook vegetables is roasting. They retain their flavor and get a bit of flavor emphasis with caramelization. It’s popular to melt a little cheese on top but that seems a bit heavy for lunch. I like the contrast between hot veggies and cool, fresh, and light sour cream.

Preheat oven to 450°

Toss six cauliflower florets, 2 very small onions cut in half, and 3 slices of asparagus cut in half. Toss a little olive oil and sprinkle with salt. Rub the oil all over the veggies so they are coated.

Roast 20 minutes, turn oven to broil for 5 minutes so the veggies are all browned beautifully.

While roasting, make a sauce with 1/4 cup of sour cream, the juice of half a lemon and some dill weed (to taste), add a bit of salt and pepper.

Roasted vegetables are the best, a light, cool sauce is a delightful contrast. It’s also super easy to make.

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