Roasted Cauliflower with Golden Beets

This was a very happy kitchen accident that came about when I had a bunch of veggies that were about to go bad and decided to roast them according to their color groups. Sometimes, my sense of rationale surprises even me. Anyway, I’ve made this two or three times since that fateful roast and am sure this will be added to my regular recipe rotation.

Roasted Cauliflower with Golden Beets

Preheat oven to 450′ and line a baking sheet with aluminum foil.

1 head cauliflower, chopped into florets (I slice the larger florets because it’s easier than chopping them into tiny, individual florets)
3 large golden beets, sliced and then cut into quarters
1 medium yellow onion, sliced into rings and then quartered
2-3 cloves of garlic, minced (which for me means 1 big spoonful from the jar)
olive oil
salt, pepper
dry mustard

Slice the cauliflower and beets and spread onto your foil-lined baking sheet. Slice the onions last so you cry less, add them to the veggies and sprinkle generously with garlic. Drizzle olive oil over the whole thing and season with quite a bit of salt, ground pepper and 1-2 teaspoons of dry mustard powder. Cauliflower is a lot like a potato; all that bland, white vegetable really needs a lot of salt to be palatable. If you prefer to add salt at the table, fine, but keep in mind that this needs salt to be delicious.

Bake for 30-40 minutes, stirring occasionally, until the cauliflower starts to get roasty-brown and/or your onions start to char. Serve immediately.