When there is nothing in the fridge but left overs!!

Real quick just steam carrots and asparagus. In the meantime make your glaze – avocado oil, white wine vinegar, a tiny bit of agave, and I use Braggs 24 spices in a jar, plus some onion powder.

For the purée, blend left over steamed cauliflower with some cashew milk, garlic, onion powder, salt and pepper. I also added in fresh chives from the garden. Heat this in a pan on low for about 5 minutes.

When veggies are done – toss them in the glaze and plate! Top with more chopped chives.