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
- ½ 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!
Cindy Kopp
Do you peel the potatoes or not?!?!
Liz DellaCroce
You don’t have to!
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!
Joanne
I love that this is all white and yet still full of so many nutrients and so much great flavor!
Brianne @ Cupcakes & Kale Chips
Love simple side dishes, especially when there is cauliflower involved!
Liz DellaCroce
You and me both – I never get sick of cauliflower!
Julianne @ Beyond Frosting
Every time I come to your site I am inspired to eat better!
Liz DellaCroce
You are so sweet thank you friend!!
TidyMom
Adding this to the dinner plan this week! So simple and delicious!
Liz DellaCroce
I hope you love it Cheryl!!
Mallory
I’m making this tonight I’m super excited!!
Liz DellaCroce
How did it turn out Mallory? :)
Marly
Oh, I knew there was something I liked about you! I’m a fan of the potato and cauliflower in the same dish too! This looks so good…and so doable!!
Liz DellaCroce
ahah SO doable!! I love easy simple dishes!
Kristen
What a delicious and simple recipe – and for such a great cause!
Liz DellaCroce
Thank you Kristen – I need all the healthy recipes I can get after our cruise!! :) xo
Miss@ Miss in the Kitchen.com
Fabulous flavor! This is right up my alley!
Liz DellaCroce
I bet your boys would love this Miss!
Becca @ Amuse Your Bouche
I’m very pleased to hear that white food is good for you too, because I LOVE potatoes and cauliflower! These look so amazing, love those crispy edges!
Liz DellaCroce
The crispy edges tasted like potato chips!!
Shawnna
Yummy! This sounds really good!
Liz DellaCroce
Thank you Shawnna!
Lori @ RecipeGirl
Definitely adding this to the menu soon! Great flavors that would go with any fall dinner!
Liz DellaCroce
Such a simple dish but a great way to get people to eat more cauli!
Amy @Very Culinary
Yes, yes, yes. Taste the rainbow!! Love this.
Liz DellaCroce
Come taste the rainbow with me friend. I miss you.