Cauliflower was on sale, so I bought a head and roasted it (something I’ve always wanted to try) with carrots and beets and served it on a bed of quinoa.
1 head of cauliflower, roughly chopped
2 medium size beets, peeled and roughly chopped
2 carrots, roughly chopped
Arrange on a baking pan and toss with:
3 tbsp olive oil
a good pinch of salt
a dash of black pepper
1 tsp dill
I put the pan on the top shelf for about fifteen minutes (I think), then moved it to the bottom and switched to bake when I started the quinoa. I prepared one cup of quinoa using the package directions.
When the quinoa was done, I splashed some balsamic vinegar on it. It made about three servings.