Our roasted cauliflower and almond-herb sauce will make heads turn at the office during lunch. We take cauliflower florets and roasted them until tender and golden. Next we make an almond herb sauce out of pureed roasted almonds, butter sauteed garlic, mint, parsley, anchovies, red pepper flakes, and white wine vinegar. The almond sauce is bright, nutty and herbaceous; it helps make the cauliflower pop. Yes, you will be surprised by it, in a good way. We paired a roasted root vegetable salad with the cauliflower. It is made up of diced beets, turnips, parsnips and celery root that are seasoned with rosemary and oven roasted until tender and caramelized. Place the roasted root vegetables a top a bed of crisp mizuna; then dressed in a tangy orange-champagne vinaigrette. The perfect meatless combo.

This meal is ready to warm, assemble and enjoy.

Contains nuts

Meatless