• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets. Cut carrot and capsicum into bite-sized chunks. • Place carrot and capsicum on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, place cauliflower on a second lined oven tray. Drizzle with olive oil, sprinkle over Aussie spice blend and toss to coat. • Roast until tender and brown around edges, 20 minutes.

• Remove tray with roasted cauliflower from oven and sprinkle over shredded Cheddar cheese and diced bacon. • Return to oven, and bake until cheese is golden, 5-8 minutes.

• When cauliflower has 5 minutes remaining, cut ciabatta into slices. Toast or grill ciabatta to your liking.

• Add baby spinach leaves, croutons and balsamic vinaigrette dressing to the tray with the roasted veggies. Season and toss to combine.

• Divide veggie toss between bowls. • Top with cheesy cauliflower and bacon. Drizzle over dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve. Enjoy!