Steam or boil or roast your cauliflower, asparagus and carrots. If boiling or steaming, I like mine just past cooked, not crunchy. When done, around 5-7 minutes, strain and rinse with cold water until cool. I froasting, preheat oven to 385 degrees. Put the vegetables on a sheet pan and drizzle with a little olive oil, pink salt and black pepper for 15 minutes. Set whichever method you use. Prepare the remaining vegetables and set side.