1 large head of cauliflower
2 pounds parsnips peeled
2 pounds white potatoes
2 1/4 tablespoons garlic red pepper oil
1 tablespoon lemon pepper seasoning
Preheat oven to 400 degrees.
Cut the large thick stems off the head of cauliflower. Break the head up into the small florets. Slice the potatoes and parsnips in approximately one inch thick pieces. Place all the vegetables into a large bowl, add oil and lemon pepper seasoning. Toss to coat then transfer to a two baking sheet. Roast for 35 to 40 minutes until lightly brown and tender. If the vegetables start to brown too quickly loosely cover with foil. Transfer to a serving bowl and serve with pork crown roast.