Roasted Veggie Salad with Goat Cheese Cakes

Ingredients:
1 Small head cauliflower, florets
¼ cup Extra virgin olive oil
Salt and pepper
2 Bunches asparagus trimmed
1 Red onion sliced into thin rings
½ cup Almonds finely ground
1 - 11 ounce log goat cheese, room temperature, cut into 8 rounds
2 Oranges sliced into 6 rounds each
2 Tbsp Balsamic vinegar

Directions:
Position a rack in the upper third of the oven and preheat to 450. Place the cauliflower on a rimmed baking sheet, drizzle with 1 tablespoon olive oil and toss, arrange in a single layer on one side of baking sheet. Place asparagus on opposite side and toss with 1 tablespoon olive oil. Season with salt and pepper. Scatter onion on top of asparagus and roast until golden, about 10 minutes. Let cool.
Place the ground almonds in a shallow bowl. Pour 2 tablespoons olive oil onto a plate, coat each goat cheese rounds with oil. Coat the rounds in the nuts to coat and place on baking sheet. Bake 3-4 minutes.
Divide roasted vegetables and the orange rounds among 4 plates. Drizzle each plate with the reserved oil and ½ tablespoon balsamic vinegar. Serve with 2 goat cheese rounds each.