This simple 5-ingredient side dish of roasted potatoes and cauliflower is packed with nutrients and full of roasted garlic flavor.
As you know if you read my post on 5 Reasons to Eat the Rainbow Every Day, I am a firm believer in eating a large variety of colorful foods every day. Not only does it keep mealtime more interesting but it’s one of the easiest ways to stay healthy.
The mission is simple: fill half your plate with fruits and vegetables and stay active to help make a difference in the fight against breast cancer.
You know I love brightly colored foods like green Swiss chard and purple eggplant but did you know that white produce is also loaded in important health benefits? Made with creamy yukon gold potatoes, caramelized garlic, tender cauliflower, and fresh scallions, just one serving of Garlic Roasted Potatoes and Cauliflower will provide more than a day’s recommended value of Vitamin C and 6 grams of heart-healthy fiber.
In the meantime, add these Garlic Roasted Potatoes and Cauliflower to your next meal plan. If your family is anything like mine, it’s going to be a new favorite.
Your fork is waiting.
Garlic Roasted Potatoes and Cauliflower
Ingredients
- 8 yukon gold potatoes quartered
- 10 ounce cauliflower florets
- 8 cloves garlic whole and unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- diced scallions optional garnish
Instructions
- Pre-heat oven to 425 degrees and line a baking sheet with foil. Spray foil with cooking spray and set aside.
- In a large resealable plastic bag, add all remaining ingredients (potatoes through pepper) and seal tight. Shake well so that vegetables are evenly coated in oil and salt.
- Spread oil coated potatoes, cauliflower and garlic in an even layer on baking sheet and roast until golden brown, about 35-45 minutes, stirring once halfway through.
- Sprinkle with minced scallions to serve.
Nutrition
For more healthy and delicious Sides head over to Pinterest!
DAPHNE GUTIERREZ
This was sooo good. I am not normally eating seconds of vegetables but this was great. I used Russet potatoes because that’s what I had, and they were fine. My only issue was peeling the vegetables off of the foil – I’d consider not using foil next time. Thank you, and I’ll look at more of your recipes in the future!
Liz DellaCroce
I’m so glad you enjoyed it!!!
Mary
Do you roast the garlic unpeeled? When do you remove the skin?
Liz DellaCroce
Yes exactly! I remove it before I eat it like you would a shrimp tail.
Caroline Cartwright
I love the recipe so simple but very tasty…..I added Brussels as I love them to it added a bit more color and was delicious. Had some leftovers so I made a cheese sauce and put it over them for the next day. Double recipe!
Liz DellaCroce
What a great idea!
Mary
I have just read through ALL your cauliflower recipes and I love the ideas. I am a vegetable lover although not a vegetarian and these recipes are brilliant. Sometimes you just can’t think of a new way to cook these wonderful vegetables. Thankyou for your inventiveness!
Liz DellaCroce
Thanks Mary I’m so glad you like them!
Michelle
Are you supposed to peel the garlic cloves prior to roasting? Or do you roast them with the peels and then peel before serving?
Liz DellaCroce
I don’t but you can! We just pop the cloves out of the skin before eating them. :)
Ann
Added some Chipotle powder instead of pepper. OH smoky yumminess.
Liz DellaCroce
So glad!
Annalisa DiNucci
skip the plastic big and just use a large bowl….plastic adds toxins to our environment which increases the risk of many cancers.
Liz DellaCroce
Great tip Annalisa!
Jem
The directions seem to indicate that the potatoes do NOT get added to the bag and tossed to coat. Is that correct? Only cauliflower through pepper get put into the bag?
Liz DellaCroce
Oh my goodness Jen, that was a typo!! Yes you add the potatoes!! I fixed the recipe – so sorry for the confusion!