Have you noticed how sometimes just a little something can change your cooking?
When you make your weekly pasta, you stir just a little of something into your usual tomato sauce and you’ve created a new pasta dinner. Maybe you add a few berries or seeds to your regular mixed salad and now that little something has elevated your standard salad into a family favourite.
I’ve been doing this with roasted potatoes and cauliflower; adding onion and fresh parsley is only a little something, but it makes such a difference to an already simple veggie dish.
I love to serve roasted potatoes and cauliflower, but I need to use two pans to hold the quantity and manage the differing cooking times. Since I have some space to spare, I add a sliced onion and some chopped fresh parsley to the potato pan, along with plenty of salt and freshly ground pepper. And olive oil. A little more than you’d think.
It looks delicious and appealing before I’ve even slid the sheet pan into the oven!
While the potatoes and onions get roasting, I prepare the cauliflower by trimming it and tossing it with salt, pepper and olive oil. Checking the timer, I slip that pan into the oven.
Once both trays of veggies are finished cooking I use a rubber spatula to coax all the browned, crispy cauliflower pieces into a large dish, along with any remaining oil on the pan, then I add the potatoes. I add more fresh parsley, give everything a gentle mix and the dish is ready.
The potatoes have some crunch on the outside with soft, fluffy interiors. The cauliflower has softened, but it’s not mushy; it has browned crisp edges. The parsley acts as seasoning after it’s time in the oven with the potaotes and onion, but also offers freshness because I’ve added more at the end. And don’t forget about those softened, sweet onions.
See, its no longer simple roasted potatoes and cauliflower… I added just a little something and now I have a new potato dish in rotation.
- 6-8 medium yellow-flesh potatoes
- 1 head of cauliflower
- 1 medium onion
- 1/2 cup freshly chopped parsley, divided
- 4 tbsp olive oil, divided
- salt, pepper
- Preheat oven to 425F
- Scrub or peel the potatoes and cut into 1 1/2 – 2″ chunks
- Cut both the root and tip ends off of the onion, then cut in half, through the trimmed ends, and into 1/4″ slices.
- Toss the potato pieces with the onion slices, 1/4 cup chopped parsley, 2 tbsp olive oil, salt and pepper to taste (be generous). Roast for 35 minutes total, turning the vegetables with a metal spatula after 25 minutes.
- Cut the florets from the thick stalks of cauliflower and trim into 1 1/2 – 2″ pieces; toss with remaining 2 tbsp olive oil, and season with salt and pepper. Add to the oven after the potatoes have been cooking for 10 minutes, and cook the cauliflower for 25 minutes, turning with a metal spatula after 15 minutes (at the same time as you turn the potatoes).
- Once cooked, remove all the vegetables to a large serving dish, scraping the pans to include all the oil and parsley. Add the reserved chopped parsley and mix. Serve hot, or at room temperature.