Purple Potatoes w/ Roasted Cauliflower Salad

Roasting vegetables brings out the sweetness in their flavor.
A little kosher salt and olive oil and a side dish is born.

Here, I just roasted some pretty purple potatoes w/ cauliflower florets.

I added fresh sage from the garden and made a mustard vinaigrette to finish it off. And of course, added in pickled red onions, cause they are the icing on every salad.

Cut up some cauliflower and purple potatoes and lay on a baking sheet. Toss w/ fresh sage leaves.
Drizzle w/ olive oil and kosher salt.

Roast in a 425F oven for about 25 minutes, turning one time until veggies are browning.

Make the vinaigrette:

1 tbsp grainy French mustard
1 tbsp honey
1 tbsp white wine or white balsamic vinegar
2 tbsp olive oil
salt & pepper
handful of chopped chives or scallions

Cook vegetables then add to a platter......pour vinaigrette over warm potatoes and cauliflower.

Garnish w/ pickled onions and fresh sage. Season with salt & pepper to taste.