Garlic Roasted Potatoes and Cauliflower

4.14 stars average

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

Garlic Roasted Potatoes and Cauliflower

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.


Ingredients for roasted potatoes and cauliflower
  • 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

Cutting up potatoes

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.

Laying potatoes and cauliflower on sheet pan

Next, toss it all on a prepared sheet pan in a single layer.

Drizzling olive oil on veggies

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.

Garlic roasted potatoes and cauliflower

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

Why is my roasted cauliflower tough?

If your cauliflower is still tough, it’s likely undercooked. Just toss it back in the oven for a few more minutes.

Should cauliflower be soaked before cooking?

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.

Can roasted potatoes and cauliflower be made ahead?

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.

Garlic roasted potatoes and cauliflower

Complimentary Main Dishes

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Liz eating garlic roasted potatoes and cauliflower.

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

Garlic Roasted Potatoes and Cauliflower

4.14 stars average
This simple 5-ingredient side dish of roasted potatoes and cauliflower is packed with nutrients and full of roasted garlic flavor.
PREP: 10 minutes
COOK: 45 minutes
TOTAL: 55 minutes


  • 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)


  • 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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Calories: 232kcalCarbohydrates: 44.2gProtein: 7.2gFat: 6.8gSaturated Fat: 0.9gPolyunsaturated Fat: 5.9gTrans Fat: 0gCholesterol: 0mgSodium: 602mgFiber: 6gSugar: 5.9g
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41 responses to “Garlic Roasted Potatoes and Cauliflower”


    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed it!!!

  2. Mary Avatar

    Do you roast the garlic unpeeled? When do you remove the skin?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes exactly! I remove it before I eat it like you would a shrimp tail.

  3. Caroline Cartwright Avatar
    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      What a great idea!

  4. Mary Avatar

    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thanks Mary I’m so glad you like them!

  5. Michelle Avatar

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

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I don’t but you can! We just pop the cloves out of the skin before eating them. :)

  6. Ann Avatar

    Added some Chipotle powder instead of pepper. OH smoky yumminess.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad!

  7. Annalisa DiNucci Avatar
    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Great tip Annalisa!

  8. Jem Avatar

    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?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh my goodness Jen, that was a typo!! Yes you add the potatoes!! I fixed the recipe – so sorry for the confusion!

  9. Joanne Avatar

    I love that this is all white and yet still full of so many nutrients and so much great flavor!

  10. Brianne @ Cupcakes & Kale Chips Avatar
    Brianne @ Cupcakes & Kale Chips

    Love simple side dishes, especially when there is cauliflower involved!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You and me both – I never get sick of cauliflower!