Here’s how to make a simple side dish of cauliflower and potatoes very appetizing (and, alas, also more caloric). Bring it to the table straight in the baking dish and watch it disappear spoonful by spoonful. Yes, because I assure you that the crumbled sausage on top really works wonders. I must admit that my kids fought over every bit of sausage, but I still achieved my goal as they ate the cauliflower too. So, a recipe to note and try as soon as possible. Trust me!
Other tasty ideas with cauliflower:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Country-style Cauliflower and Potatoes
- 17.6 oz cauliflower (weight net of waste)
- 14.1 oz potatoes (weight net of waste)
- 1 sausage (about 4.2 oz)
- oregano
- extra virgin olive oil
- salt
Tools
- Peeler
- 1 Pot
- 1 Baking Tray
Preparation of Country-style Cauliflower and Potatoes
Peel the potatoes, wash them and cut them into pieces.
Clean the cauliflower, wash it, and cut it into florets, halving the larger ones.
Fill a pot with water, salt it, and bring to a boil; then immerse the vegetables and blanch them for 5 minutes.
Drain them well and transfer them to a baking tray previously lined with parchment paper. Salt to taste.
At this point, remove the sausage casing and crumble it with a fork, then distribute it here and there over the cauliflower and potatoes. Finally, drizzle with extra virgin olive oil and sprinkle generously with oregano.
Bake the country-style cauliflower and potatoes in a preheated static oven at 392°F for 25 minutes plus 5 minutes on grill setting.
Remove from the oven and let it cool slightly before serving. Delicious! Enjoy! Paola
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