Vegetables

• 1 head cauliflower medium, cut into florets
• 1 1/2 cup cremini mushroom halved
• 1 bulb fennel large, julienned
• 2 each red bell pepper large, thickly sliced
• 2 each zucchini large, cut into sticks
• 5 each Roma tomato medium
• 1 each red onion large, sliced into wedges

Marinade

• 6 tablespoon extra virgin olive oil
• 2 tablespoon red wine vinegar
• 1 tablespoon honey sub maple syrup for vegan
• 3 clove garlic sliced thinly
• 2 tablespoon fresh rosemary chopped
• 1/4 cup Italian parsley chopped
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon crushed red pepper

Optional

• 1/2 cup parmigiano reggiano finely shredded (leave out for vegan)

• ½ cup almonds sliced
• 1 tablespoon extra virgin olive oil
• 8 clove garlic minced
• 30 ounce frozen riced cauliflower slightly defrosted
• pinch crushed red pepper omit if sensitive to spice
• 1 teaspoon Kosher salt or fine sea salt
• ¼ teaspoon freshly ground black pepper
• ½ cup Italian parsley chopped
• ½ cup fresh dill chopped
• ½ cup fresh cilantro chopped
• ½ cup fresh mint chopped
• 2 tablespoon fresh lemon juice or more to taste

• 3 pound asparagus trimmed
• 1/3 cup extra virgin olive oil
• 2 tablespoon lemon zest grated
• 3 clove garlic minced
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper