PREPARATION

Preheat oven to 450°F.

Chop the cauliflower into florets, slice the onion and cut potatoes in chunks. Core and chop the apples into bite-sized pieces (no need to peel). Coarsely chop the dill.

Place the cauliflower, red onion, potatoes and apples into a large bowl and mix together with the olive oil, salt and plenty of fresh ground pepper.

Line a baking sheet with parchment paper. Place the chopped vegetables on the baking sheet, then roast for 30-35 minutes until the cauliflower is slightly browned, stirring twice during the baking time. Remove from the oven, stir in the dill and parsley and place in a serving dish.

After vegetables are done, turn the oven to 400°F and bake the bacon strips until crunchy. After take them out and cut in strips.

SALSA

Heat 1 tbsp olive oil in a small skillet over low. Add anchovies, garlic, and crushed red pepper. Cook, stirring occasionally, until anchovies are sizzling and garlic is tender, about 5 minutes. Transfer anchovy mixture to a mini food processor. Add lemon juice and white wine vinegar to anchovy mixture, and process until blended, about 10 seconds. Transfer to a small bowl, and stir in parsley.

The meal is truly delicious! You can serve it warm or at room temperature – it’s still magnificent.

Enjoy!