The ingredients for this recipe seem to always be available at our house. I found this recipe via Instagram from EatingWell . The reviewer said, "I single-handedly ate a whole head of cauliflower. I was planning to save it for a date I have coming over...". Sounds like this recipe was worth a try. I had some red potatoes on the counter that needed to be used soon so they were added in. The key to evenly roasting the cauliflower and potatoes together is to make sure they are similar in size, you can see that my potatoes could have been cut smaller. I chickened out 20 minutes in to the baking time and removed a lot of the cauliflower since the potatoes needed another 7 minutes to crisp up and I was afraid the cauliflower would pass the brown stage and go right to char. I added the cauliflower back in for the final 2 minutes of roasting. This was as delicious as the reviewer described. The lemon came through with every bite of the cauliflower.
Roasted Cauliflower & Potatoes with Lemon
Adapted from EatingWell
- Juice of 1 lemon
- 1 large head of cauliflower, cut into bite sized florets, about 4 cups
- 2-3 red potatoes cut into small pieces, about 2 cups
- 2 T olive oil
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 c finely shredded Parmesan Cheese
- 2 T of finely sliced green onion (green part) for garnish
Position rack in lower third of oven; preheat to 450 degrees. Line a large rimmed baking sheet with parchment paper or spray with oil.
Toss cauliflower and potatoes with oil, lemon juice, salt and pepper in a glass or metal bowl. Using a slotted spoon, transfer to prepared baking sheet.
Total cooking time 20 - 25 minutes, stirring halfway through. I take the extra time to turn each over by hand with a fork or small tongs.
Once they are browned to your liking, remove from oven, transfer to serving dish, toss with Parmesan and garnish with green onions.