ROASTED CAULIFLOWER AND POTATOES RECIPES

Name: Roasted Potatoes and Cauliflower With Chives
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 10 ounces ruby gold baby potatoes; 3/4 lb cauliflower, cut into small flowerets; olive oil flavored cooking spray; 2 teaspoons minced garlic; salt and pepper; 1/4 cup fresh chives, chopped; fat free sour cream (for serving) (optional)

ROASTED POTATOES AND CAULIFLOWER WITH CHIVES RECIPE - FOOD.COM

Roasted Potatoes and Cauliflower With Chives Recipe - Food.com image

Adapted from a recipe I found at epicurious.com. You could use more olive oil if it is your preference. I tend to cook with as little oil as I can get away with.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

10 ounces ruby gold baby potatoes
3/4 lb cauliflower, cut into small flowerets
olive oil flavored cooking spray
2 teaspoons minced garlic
salt and pepper
1/4 cup fresh chives, chopped
fat free sour cream (for serving) (optional)

Steps:

Preheat oven to 450 degrees F.
Cut potatoes in half, about ½ inch pieces. In a large Ziploc bag, toss potatoes, garlic, a few sprays of cooking spray to coat, and salt and pepper to taste.
Put potatoes in a glass baking dish and roast, uncovered, for about 15 minutes, turning occasionally.
While potatoes are roasting, put cauliflower in the same Ziploc bag, toss with more salt and pepper to taste, and a few sprays of cooking spray to coat.
When 15 minutes are up, stir the cauliflower into the potatoes, mixing well. Roast for 10-15 minutes more, until cauliflower is tender and starting to golden.
Toss with fresh chives and serve with sour cream if desired!

Nutrition Facts : Calories 147.8, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 60.2, CarbohydrateContent 32.5, FiberContent 7.9, SugarContent 5.9, ProteinContent 6.1

GARLIC ROASTED POTATOES AND CAULIFLOWER - THE LEMON BOWL®

Garlic Roasted Potatoes and Cauliflower - The Lemon Bowl® image

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

Provided by Liz DellaCroce

Categories Main Course Side

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 7

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
1/2 teaspoon pepper
diced scallions (optional garnish)

Steps:

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 Facts : Calories 232 kcal, CarbohydrateContent 44.2 g, ProteinContent 7.2 g, FatContent 6.8 g, SaturatedFatContent 0.9 g, SodiumContent 602 mg, FiberContent 6 g, SugarContent 5.9 g, UnsaturatedFatContent 5.9 g, ServingSize 1 serving

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