Curry Roasted Cauliflower Sweet Potato Salad (vegan & gluten free)

I've just made this for the second week running, it's so good! I made a few adjustments just based on what ingredients I already had in the house. The first week I didn't have enough sweet potatoes so I used carrots to make up the quantity. This week I had parsnips that needed using up so they went in. I used frozen minced ginger and frozen coriander (cilantro) and parsley because it's more economical where I live, during winter, and it's what I had in. I also used frozen cauliflower (I poured hot water over it in a colander to get rid of the ice and patted it dry so it didn't make everything in the roasting tray wet and mushy. I've used the last of my dried cranberries this week, so next week I'll probably use sultanas to add the sweetness instead. I also added in a can of beans each time (last week canellini, this week black beans) It's an absolutely lovely, super easy dish to make and it lasts in the fridge really well for 4-5 days. I think it's a brilliant way to get plenty of veggies and spices into one delicious meal