Preheat oven to 400.
Prep the vegetables for roasting first: quarter the beets and chop cauliflower into flowerettes. In a bowl, coat the beets with a little olive oil and 2 tablespoons apple cider vinegar and spread out on a baking tray lined with parchment paper. In a separate bowl, coat the cauliflowerettes with 1/4 cup olive oil, coriander, cumin, salt and pepper. Toss until evenly coated, then lightly mix in 1/4 Cup almond meal so it sticks bit the meal is not saturated. Spread out on a lined baking tray. Cut sweet potatoes in half and put them either on the beet tray or on a separate tray (so they don't get red!)
Cauliflower roasts for 25 minutes.
Beets and sweet potatoes roast for 45 minutes.
Meanwhile, prepare the Awesome Lemon Cilantro sauce. In a food processor, combine roasted cashews, cilantro, 1/4 cup almond meal, 1/4 cup olive oil, a teaspoon each of salt and pepper, and the juice of 1 lemon. When the cauliflower is finished, add half of the tray to the processor and reserve half for serving. Blend the sauce with a cup of water.
Cut each brussel sprout in half and place face down in a cast iron skillet that has olive oil, salt and pepper coating the bottom. Place on medium heat until the bottoms get brown. I recommend have a cover on them so that the steam will be trapped and soften the cooking brussel sprouts.
Take the sprouts out, and in the same cast iron skillet toss in some chopped purple cabbage with a little but of water. Cook for just a couple minutes.
At this point, the beets and sweet potatoes should be ready. Serve all the vegetables together with the Awesome Lemon Cilantro Sauce!