Asian Fusion Roasted Cauliflower and Parsnip
1 head of cauliflower
3 parsnips, peeled and chopped in 1 cm pieces
3 tbsp olive oil
salt and pepper
2 Tbsp fish sauce
2 Tbsp sesame oil
juice of one lime
1/2 cup of sliced almonds, raw or roasted
Preheat the oven to 220C.
Peel away the stem and outer leaves of cauliflower. Separate the florets into smaller pieces, about 1-2 cm size. Cut any tough stems and discard or save for making broth.
Toss cauliflower, parsnip, olive oil, salt and pepper on a baking sheet until well coated.
Bake in the oven on the middle rack for 25 minutes, stir after 20 minutes.
Remove from the oven and place in a large bowl.
Add the last four ingredients and toss to coat, serve immediately.