Three years ago I posted a similar recipe, baked vegetables (s. photo below), a non recipe recipe, as you can make it with almost every vegetable. You can even use it as fridge clearer, if there are left pieces from ten different vegetables. I have tried it until now with carrots, fennel, potatoes, mushrooms, onions, tomatoes, courgettes, beetroot, red bell pepper, cabbage/kale, leek and cauliflower which seems to be the most delicious (my opinion). The only thing to consider: the smaller and softer the pieces are, the shorter the baking time.
Preheat oven to 180° C.
Clean potatoes, peel and cut. Put in a bowl. Add 2 tbsp oil, dried herbs (if you like), salt and pepper. Mix well. Every piece should be covered with oil. Put on a lined baking tray and cook about 30-40 minutes.
Clean cauliflower and cut florets out. Put in a bowl. Add 2 tbsp oil, curry, salt, pepper and sesame seeds. Mix well. Cleaning, cutting and mixing will take about 10-15 minutes. Take the baking tray out, mix and turn the chips and add the cauliflower florets. Cook and take after about 10 minutes once again out. Turn the pieces and let cook until they look crispy.
Serve with green salad or tomato salad and dips. I made the dip from a ripe avocado, peeled and mashed it with a fork, cut and added tomatoes (you can also use red bell pepper instead), mustard, almond butter, olive oil, 1 tsp lemon juice, salt, pepper and mixed everything until it was creamy.
Decorate the vegetables and the dip on a plate or offer in bowls. Eat immediately, the crispy vegetables become soon cold.