Cauliflower with roasted potatoes — the delicious side dish. Cauliflower is one of the winter vegetables I adore! But I may be biased because when it comes to vegetables I love them all. Cauliflower is rich in many properties that make it a precious ally in the kitchen. Cauliflower is low in calories and rich in nutrients, high in fiber useful for intestinal function and blood sugar control. It contains antioxidants with anti-cancer effects and vitamins C, B and K. Many more reasons to take advantage of its season and use it in many recipes. The recipe I want to tell you about today is Potatoes and cauliflower au gratin in the oven. A light and tasty side dish or a vegetarian main course. For the cauliflower I used a white cauliflower but green or purple ones work perfectly too. Whether you love cauliflower or not particularly, this is a recipe not to miss. Let’s run to the kitchen and prepare the Oven-Roasted Cauliflower together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 172.02 (Kcal)
- Carbohydrates 22.50 (g) of which sugars 2.74 (g)
- Proteins 6.42 (g)
- Fat 7.27 (g) of which saturated 2.29 (g)of which unsaturated 0.87 (g)
- Fibers 4.12 (g)
- Sodium 178.09 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Potatoes with Cauliflower (oven)
- 1.8 lb cauliflower
- 1.1 lb potatoes
- to taste extra virgin olive oil
- 1.4 oz grated Parmesan
- to taste salt
- 1 sprig sage
How to prepare Cauliflower with roasted potatoes
Clean the cauliflower by removing the outer leaves and the toughest base. Break it into florets and rinse under running water. Peel the potatoes, wash them and cut into cubes. Drop the potatoes into boiling salted water and cook for 10 minutes.
After 10 minutes, add the cauliflower to the same pot with the potatoes. Continue cooking for another 10–12 minutes. Drain the cauliflower and potatoes and place them in an oiled baking dish.
Cover generously with grated Parmesan, drizzle with extra virgin olive oil and add a few sage leaves. Bake the Cauliflower and potatoes in a hot oven at 374°F for 15 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
For a more flavorful and tasty dish you can add 150 grams of soft cheese such as scamorza, Emmental or Asiago — about 5.3 oz.
For an extra gratin finish you can sprinkle 3–4 tablespoons of breadcrumbs on top before baking.
Don’t miss the recipe for Fried Cauliflower
