Roasted Cauliflower and Haricot Verts

Cauliflower pops when roasted - its sweetness is not boiled away, and the browning adds a sort of five o'clock shadow that gives an otherwise potentially wall-flower veggie, some real character and intrigue.

Pair with some thin haricot vert green beans for a super-quick and easy side dish that you don't have to worry much about as you go about the main dish.
3/4 lb thin (French) green beans, trimmed
3 cups cauliflower, cut into small floweretts
2 Tbsp olive oil
red pepper flakes

Preheat oven to 400F. Tip the green beans with the cauliflower into a large bowl.

Toss with the oil and red pepper flakes. Season generously with coarse kosher or sea salt, and freshly ground pepper and toss well.

Tip veggies onto a rimmed baking sheet. 

Roast veggies for about 35-45 minutes, turning once or twice. Roast until the cauliflower begins to brown up nicely.

Serves 4 as a side.