• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, thinly slice onion. • Finely chop garlic and parsley. • In a medium bowl, combine a generous drizzle of olive oil, parsley, panko breadcrumbs (see ingredients) and a pinch of chilli flakes (if using). Season with pepper.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until toasted, 3-5 minutes. Transfer to a small bowl. • Return the pan to medium-high heat with the butter and a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Remove pan from heat. Add vegetable stock powder, plant-based cream, grated Parmesan cheese and a drizzle of white wine vinegar. Stir to combine. Season to taste.

• Add roasted veggies to the frying pan. Stir to coat, then transfer gratin mixture to a baking dish. • Sprinkle panko mixture evenly over the top. • Bake gratin until golden, 5-7 minutes.

• While the gratin is baking, roughly chop tomato. • In a second medium bowl, combine the honey and a drizzle of balsamic vinegar. • Season, then add tomato and mixed salad leaves. Toss to coat.

• Divide potato, cauliflower and parsley gratin between bowls. • Sprinkle over toasted almonds. Serve with tomato salad. Enjoy!