• Preheat oven to 220°C/200°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, cut cauliflower into small florets. • In a medium bowl, add half the garlic aioli. In a second medium bowl, combine panko breadcrumbs, all-American spice blend, garlic & herb seasoning, Parmesan cheese and a good drizzle of olive oil. • Toss a handful of cauliflower in the aioli until well coated. Transfer to breadcrumb mixture and toss to coat. Transfer to a second lined oven tray, then repeat with remaining cauliflower. • Spread cauliflower out in a single layer. Bake until golden, 20-25 minutes. TIP: Cut the cauliflower to the correct size so it cooks in the allocated time.

• While the cauliflower is baking, thinly slice apple into wedges. • Grate carrot. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed salad leaves, apple and carrot. Toss to coat. • In a small bowl, combine remaining aioli with a splash of water.

• Divide Parmesan-crumbed cauliflower, potato fries and apple salad between plates. Dollop remaining aioli over cauliflower. • Sprinkle flaked almonds over salad to serve. Enjoy!