2 cups small cauliflower florets
2 cups shredded carrot
1/2 cup fresh lemon and lime juice
1/2 cup flat leaf parsley leaves
Coarse ground salt (optional)
Preheat oven to 375 degrees.
Heat a heavy-bottomed oven-proof pan
over medium heat.
Add cauliflower florets in one layer and
let cook undisturbed until pieces begin to brown.
Stir in carrots, place pan in hot oven and
roast until cauliflower is crisp-tender.
Remove from pan and allow to cool.
Toss with lemon and lime juice, add
parsley and salt, if desired, and stir to distribute.
Serve at room temperature.
Cover and refrigerate leftovers.