Foodie Fridays: Roasted Cauliflower with Gnocchi and Ham

I came up with this recipe as a way to use up a head of cauliflower that had been sitting in our fridge for too long, and was truly surprised when it turned out to be absolutely delicious!  While it does take a while to roast, this dish is very easy to put together and is ready to serve in under an hour.  The amounts of all ingredients used are flexible, and you could substitute any vegetables you happen to have on hand (although I highly recommend the combination I listed).  I love easy sheet pan dinners, and this is one that I look forward to making again.

Roasted Cauliflower with Gnocchi and Ham

1 head cauliflower, cut into florets (I used orange)
8 oz. (1/2 bag) baby carrots, halved lengthwise if large
1 small red onion, cut into chunks
1/4 tsp. salt
4 T. olive oil
1 package (1 lb.) potato gnocchi
2 lbs. ham, cut into chunks (I used turkey ham)
1-2 tsp. tajin seasoning

Combine the cauliflower, carrots, and onion in a large baking pan.  Season with the salt and toss with 2 T. olive oil.  Roast at 400 degrees for 15 minutes.

Remove the pan from the oven.  Toss the vegetables.  Stir in the gnocchi, ham, and remaining 2 T. olive oil and toss well to combine.  Return to the oven and roast for 15 more minutes.

Remove the pan from the oven.  Season the vegetables with the tajin seasoning.  Return to the oven and roast for 10 minutes.

Turn off the oven and let the pan sit in the hot oven for another 10 minutes before serving.  Serves 6-8.