• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks and cauliflower into small florets. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with pepper. • Toss to coat, then roast until tender, 20-25 minutes. In the last 5 minutes of cook time, add flaked almonds to the tray to toast. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, thinly slice onion. • Finely chop garlic. Pick thyme leaves. • In a medium bowl, combine a generous drizzle of olive oil, thyme, fine breadcrumbs 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 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 (see ingredients), grated Parmesan cheese and a drizzle of white wine vinegar. Stir to combine. Season to taste.

• To the frying pan with the sauce, add roasted potato, cauliflower and almonds. Stir to coat, then transfer mixture to a baking dish. • Sprinkle evenly with the breadcrumb mixture. • Bake until golden, 5-7 minutes.

• While the gratin is baking, roughly chop tomato. • In a 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 thyme gratin between bowls. Serve with tomato salad. Enjoy!