Roasted Cauliflower and Beets

It's official, we're beet freaks.  Could eat them every day...the roasted flavor is just oh so good.  My kids love them, hubby loves them...its win win.
We also love roasted cauliflower, so I figured why not combine the two.
I only found one recipe that featured both fresh veggies roasted together.  However, the other recipe used golden beets which (so far) I haven't found here.
Roasted beets are just fine all by themselves, but the seasonings we used for this recipe were really nice.  Oh, and the kids got a kick out of the "pink" cauliflower.  :)
Can't wait to make this one again....soon!

1 to 1.5 pound head of cauliflower, cored and broken into medium florets

• 6 small beets, peeled and cut into long wedges
• 1 medium red onion, halved and sliced thin
• 1/3 cup olive oil
• 4 green cardamom pods
• 4 dried red chiles (optional)
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• 2 teaspoons sea salt

1. Preheat oven to 425F.
2. Grease a large baking dish (at least 13" x 9") with olive oil.
3. Grind cardamom pods, dried red chiles, coriander, cumin and peppercorns into a fine powder.
4. In a small bowl, mix this spice powder with olive oil.
5. Add all the vegetables to a large bowl and drizzle the spiced oil over the vegetables. Using your hands, rub the oil into the vegetables instead of tossing to coat.
6. Transfer to the greased baking dish and roast for about 1 hour or until tender and wonderfully caramelized. Use your kitchen timer to remind you to stir every 20 minutes.

recipe adapted from Indianfoodrocks