Roasted cauliflower, zucchini and asparagus with caesar-style dressing

I like a quick throw together meal and this salad is just the thing teamed with Crispy baked chicken wings. Asparagus is in season at the moment but could easily be substituted for green beans.


Serves 2


  • 1/2 small cauliflower cut into bite-sized pieces
  • 3-4 small zucchini sliced
  • 1 bunch of asparagus sliced
  • 2 tablespoons olive oil

Caesar-style dressing

  • 1 clove garlic
  • 1 tablespoon capers
  • 2-3 anchovies (optional)
  • 1 cup yoghurt
  • squeeze of lemon
  • salt & pepper
  • shaved parmesan cheese and fried shallots (optional) to serve


Preheat the oven to 200℃.

On a tray lined with baking paper, place the cauliflower, drizzle with the olive oil and a sprinkling of salt. Mix them on the tray until they’re all covered with the oil and roast at 180℃ for 20 minutes or until the cauliflower begins to turn golden. 

Add the sliced zucchini and asparagus to the tray of cauliflower and return to the oven for another 10-15 minutes or until the vegetables are cooked.

To make the caesar-style dressing, with a blender or stick mixer blend all the ingredients together. Taste and adjust the lemon, salt and pepper to suit your tastes. 

To serve,  place the warm roasted vegetables onto a large plate or platter, drizzle with dressing and garnish with shavings of fresh parmesan cheese and a sprinkle of dried shallots.

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