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Garlic Roasted Potatoes and Cauliflower

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This simple 5-ingredient side dish of roasted potatoes and cauliflower is packed with nutrients and full of roasted garlic flavor.

Garlic Roasted Potatoes and Cauliflower

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.

Roasted Garlic Potatoes and Cauliflower - The Lemon Bowl

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.

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Roasted Potatoes and Cauliflower - The Lemon Bowl

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.

3.89 from 9 votes
Garlic Roasted Potatoes and Cauliflower - The Lemon Bowl
Print
Garlic Roasted Potatoes and Cauliflower
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
This simple 5-ingredient side dish of roasted potatoes and cauliflower is packed with nutrients and full of roasted garlic flavor.
Course: Side
Servings: 4
Calories: 232 kcal
Author: Liz DellaCroce
Ingredients
  • 8 Bushwick yukon gold potatoes quartered
  • 10 ounce bag Eat Smart® cauliflower florets
  • 8 cloves garlic - whole unpeeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • diced scallions optional garnish
US Measurements - Convert to Metric
Instructions
  1. Pre-heat oven to 425 degrees and line a baking sheet with foil. Spray foil with cooking spray and set aside.
  2. 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.
  3. 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.
  4. Sprinkle with minced scallions to serve.
Nutrition Facts
Garlic Roasted Potatoes and Cauliflower
Amount Per Serving
Calories 232 Calories from Fat 61
% Daily Value*
Total Fat 6.8g 10%
Saturated Fat 0.9g 5%
Polyunsaturated Fat 5.9g
Sodium 602mg 25%
Total Carbohydrates 44.2g 15%
Dietary Fiber 6g 24%
Sugars 5.9g
Protein 7.2g 14%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Garlic Roasted Potatoes and Cauliflower - The Lemon Bowl

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Reader Interactions

Comments

  1. 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!

    Reply

  2. Are you supposed to peel the garlic cloves prior to roasting? Or do you roast them with the peels and then peel before serving?

    Reply

  4. skip the plastic big and just use a large bowl….plastic adds toxins to our environment which increases the risk of many cancers.

    Reply

  5. 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?

    Reply

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