Roasted Cauliflower, Green bean, + Tomato salad with Feta

Ingredients:

1 2-lb head cauliflower, cored and cut into 1-inch florets
½ red onion, thinly sliced
1 pint cherry tomatoes
½ lb green beans, trimmed
¼ cup olive oil
1 cup baby arugula or spinach leaves, rough chopped
½ cup fresh basil, torn
1 tablespoon vinegar (champagne, balsamic) or fresh lemon juice
1/3 cup goats milk feta, crumbled
¼ cup black olives, pitted
sea salt and pepper

Procedure:

Preheat the oven to 400. Line two large baking sheets with parchment paper. Combine cauliflower and red onion in a medium bowl. Then, add green beans + tomatoes to another bowl. Divide olive oil evenly into each bowl, sprinkle with salt and pepper, and gently toss.

Spread the cauliflower and red onions on one sheet pan, and the cherry tomato and green beans on another. Place both in oven.

Roast, and stir each pan occasionally. Remove the green beans and tomatoes when beans are tender and tomatoes have softened, or after about 20-30 minutes. Remove the cauliflower once tender and lightly browned, or after about 20-50 minutes.

Once vegetables are cool enough to handle, transfer the tomatoes to a large bowl. One a large, clean cutting board, give the cauliflower, red onions, and green beans a rough chop, before transferring them to the large bowl (with tomatoes).

Add the arugula (or spinach), basil, vinegar (or lemon juice), feta, and olives to the vegetables. Gently stir. Taste or seasoning and add sea salt or pepper as necessary.