What you see here is curried parsnips, roasted cauliflower with white sauce, and roasted potatoes with rosemary. Surprisingly, these three strong flavors were great together!
The cauliflower is a spin-off on this recipe– I roasted the cauliflower and drizzled the white sauce after. Diced tomatoes were gingerly placed on top before baking the whole thing for 5-10 minutes.
I used Yukon gold and Adirondack red potatoes. Toss with olive oil, salt, pepper, and dried rosemary. Then they were baked at 450 F for 30 minutes (until tender).