Here's what I made for dinner tonight its roast cauliflower quarters seasoned with celery salt black pepper ginger and brushed with a little olive oil. The parsnips I brushed with olive oil and dusted with dried hot chilli. I roasted the potatoes in the skins. I read that you want to roast cauliflower with a flat side down to conduct as much heat as possible so quarters or slices are perfect.
The potatoes are misshapes and its a huge bag for very little money the parsnips were also misshapes and incredible value.
I cooked some organic onion with organ mushrooms and some frozen sliced mixed sweet peppers which I find cuts waste. I made a gravy and had that with it.
This is gluten free and plant based and I enjoyed the cauliflower roasted like this.
It's very wet and windy here so stay safe folks.