Skip to content
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Asian Fusion Roasted Cauliflower and Parsnip

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.

from: www.fusioncraftiness.com
Previous article Tomato Zucchini Gratin