Lemon roasted potatoes and cauliflower

Chop four red potatoes and 1/2 head of cauliflower. Preheat oven to 450 and pour a small amount of olive into a 9 x 12 inch baking dish. Mix together 1 cup water, 1 faux chicken bouillon cube, 3 garlic cloves minced, 1/2 cup lemon juice, 1 TBL oregano, and 1 TBL black pepper. Place the vegetables into the pan, then pour liquid mixture over it. Add more water if needed. Sprinkle parsley and a little salt on top. Bake for 1 hour uncovered, stirring occasionally.

Serve with smoked paprika hummus and fresh vegetables.

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