Curried Cauliflower & Turnips

2 tablespoons ghee, melted
1 tablespoon curry powder
2 tablespoons coriander, chopped
Salt to taste
2 medium turnips, diced
1 medium cauliflower head, cut into florets

In a large bowl, mix together ghee, curry powder, coriander and salt.

Add in turnips and cauliflower. Toss to thoroughly coat.

To roast from raw, spread veggies evenly on an oiled or parchment-lined sheet pan. Roast at 220°C for 25-30 minutes or until tender and lightly browned.

Or—to prep for future meal, portion veggies into resealable containers or bags and freeze or refrigerate. To steam from frozen, microwave on high for 5-10 minutes or until completely thawed and cooked through. If roasting, thaw veggies and follow instructions above.

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