Roasted Cauliflower/Tomatoes/Chicken and Quinoa Pasta

I made this tonight! Inspired by my weekend with my friend Celeste. We had roasted cauliflower at a cute Bistro and she told me how she roasts her tomatoes. I did both and put them together. This was so DELISH!

1 large head of cauliflower pulled apart
15 cherry tomatoes (halved)
2 cooked chicken breasts cubed
1 cup quinoa pasta (cooked)
olive oil and seasonings
1 minced garlic clove

Place cauliflower and a 2 TB. olive oil and seasonings (I like 21 seasoning salute from Trader Joe's) and the minced garlic in a large bowl and coat by hand each piece well.
Transfer to a baking sheet and bake at 375F for about 20 minutes turning at least once to make sure it browns on both sides.

Same method for the tomatoes except use 1 tablespoon olive oil.
You can roast both at the same time on the same baking sheet. One on each side. I stuck it under the broiler for a few minutes watching carefully to brown it up even more after the first 20 minutes.

This makes two servings. Divide the quinoa pasta by 1/2 cup servings and place in 2 shallow salad bowls. Top with cauliflower, tomatoes, add 1 cut up chicken breast to each bowl. Drizzle with a little more olive oil and about one tablespoon balsamic vinegar to each. Salt and pepper to taste. (thought) Wouldn't roasted garlic be so good on it as well? Next time!