This simple 5-ingredient side dish of garlic roasted potatoes and cauliflower is packed with nutrients and full of flavor.
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 my Garlic Roasted Potatoes and Cauliflower will provide more than a day’s recommended value of Vitamin C and 6 grams of heart-healthy fiber! The perfect side dish for an array of dinner courses and complements well with my Garlic Rosemary Beef Tenderloin or Beef Brisket recipes.
Ingredients
- Potatoes: I love to use Yukon gold as they are roast to be crispy on the outside, and creamy on the inside. You could use fingerling potatoes as well!
- Cauliflower: A great plant-based sort of protein, fiber, and potassium, it has a very mild, sweet flavor.
- Garlic: Once roasted, it’s aromatic, nutty, and sweet in taste!
- Olive oil: Coats the veggies to help them roast evenly as well as coat in the salt and pepper.
- Salt & pepper: Enhances the flavors of the ingredients.
How to Make Garlic Roasted Potatoes and Cauliflower
Start your garlic-roasted potatoes and cauliflower by washing your produce and cutting the potatoes and cauliflower into bite-sized pieces. Then peel and separate your garlic cloves.
Next, toss it all on a prepared sheet pan in a single layer.
Drizzle it all in your olive oil, and season liberally with kosher salt and black pepper. Then toss in the oven at 425 and bake for about 40 minutes, stirring once in the middle.
Once veggies are golden brown, remove from the oven and garnish with fresh scallions. Serve and enjoy your garlic roasted potatoes and cauliflower!
Frequently Asked Questions
If your cauliflower is still tough, it’s likely undercooked. Just toss it back in the oven for a few more minutes.
Soaking cauliflower is more of a method to clean it, and not necessarily a step in cooking it. Soaking the cauliflower upside down in some salt water will help to make sure it is clean of all dirt, pesticides, and bugs
You can definitely prepare the ingredients and store in a resealable bag until ready to cook for meal prep, or you can store leftovers for up to 5 days in the fridge in an airtight container.
Complimentary Main Dishes
- Garlic and Rosemary Studded Roast Beef
- Pesto Chicken Pasta with Swiss Chard
- Rosemary Chicken Breasts
- Smoky Grilled Pork Chops
- Herbes de Provence Grilled Porterhouse Steaks
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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.
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Garlic Roasted Potatoes and Cauliflower
Ingredients
- 8 yukon gold potatoes (quartered)
- 10 ounce cauliflower florets
- 8 cloves garlic (whole and unpeeled)
- 2 tablespoons extra virgin 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.
Last Step:
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