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.
Needless to say, it was a no brainer when Pink Ribbon Produce approached me to help bring awareness to their 10th Anniversary campaign in conjunction with Price Chopper and other national retailers.
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.
Pink Ribbon Produce has raised over $500,000 for breast cancer awareness and prevention. For more information on how you can encourage healthier eating habits and prevent disease at home, click here to download a free What’s On Your Plate? Guide and see a full list of participating partners.
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.
- 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
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Pre-heat oven to 425 degrees and line a baking sheet with foil. Spray foil with cooking spray and set aside.
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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.
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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.
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Sprinkle with minced scallions to serve.
Disclosure: I have been compensated for my time to develop this Pink Ribbon Produce recipe by Price Chopper. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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Are you supposed to peel the garlic cloves prior to roasting? Or do you roast them with the peels and then peel before serving?
I don’t but you can! We just pop the cloves out of the skin before eating them. :)
Added some Chipotle powder instead of pepper. OH smoky yumminess.
So glad!
skip the plastic big and just use a large bowl….plastic adds toxins to our environment which increases the risk of many cancers.
Great tip Annalisa!
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?
Oh my goodness Jen, that was a typo!! Yes you add the potatoes!! I fixed the recipe – so sorry for the confusion!
I love that this is all white and yet still full of so many nutrients and so much great flavor!
Love simple side dishes, especially when there is cauliflower involved!
You and me both – I never get sick of cauliflower!
Every time I come to your site I am inspired to eat better!
You are so sweet thank you friend!!
Adding this to the dinner plan this week! So simple and delicious!
I hope you love it Cheryl!!
I’m making this tonight I’m super excited!!
How did it turn out Mallory? :)
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!!
ahah SO doable!! I love easy simple dishes!
What a delicious and simple recipe – and for such a great cause!
Thank you Kristen – I need all the healthy recipes I can get after our cruise!! :) xo
Fabulous flavor! This is right up my alley!
I bet your boys would love this Miss!
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!
The crispy edges tasted like potato chips!!
Yummy! This sounds really good!
Thank you Shawnna!
Definitely adding this to the menu soon! Great flavors that would go with any fall dinner!
Such a simple dish but a great way to get people to eat more cauli!
Yes, yes, yes. Taste the rainbow!! Love this.
Come taste the rainbow with me friend. I miss you.