Garlic Roasted Potatoes and Cauliflower - The Lemon Bowl
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3.86 from 41 votes

Garlic Roasted Potatoes and Cauliflower

This simple 5-ingredient side dish of roasted potatoes and cauliflower is packed with nutrients and full of roasted garlic flavor.
Course Main Course, Side
Cuisine American
Keyword roasted vegetables
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 232kcal
Author Liz Della Croce


  • 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


  • 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.


Calories: 232kcal | Carbohydrates: 44.2g | Protein: 7.2g | Fat: 6.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 602mg | Fiber: 6g | Sugar: 5.9g