[Easy] Low-Carb Baked Aussie Cauliflower

Place the carrot, beetroot, zucchini and onion onto a lined oven tray. Sprinkle over the garlic and herb seasoning, drizzle with olive oil and season with salt. Toss to coat. Place the cauliflower on another lined oven tray. Pour over any remaining spice mixture from the bowl. Roast both trays until tender, 20-25 minutes.

While the veggies are cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. In a small bowl, combine the dill & parsley mayonnaise with a splash of water. Season to taste.