This recipe for Roasted Rainbow Cauliflower Potatoes and Garlic is an easy side dish that can be made any night of the week. Made with purple, green and golden cauliflower, it’s elegant enough for company as a holiday side dish.
I’ve been making these Roasted Garlic Cauliflower and Potatoes ever since my brother-in-law introduced them to our family years ago at Christmas time. I still remember when he made them for the first time for my family. My brother-in-law is an amazing guy, probably one of the sweetest guys you will ever meet, plus he cooks…how awesome is that!
He, my sister-in-law, and their two beautiful daughters have spent every Christmas with our family, as far back as I can remember. We are so fortunate to have them in our lives. They’ve been with us through thick and thin, and I feel so blessed to have them. Although they live in another city, at the drop of a dime, when we have needed them, they have driven to our home in the middle of the night. That is family.
So, each Christmas, we take turns cooking dinner. Thankfully, my brother-in-law is a great cook, so he always offers to make one of the dinners during their stay with our family. The year he made these Roasted Garlic Cauliflower and Potatoes, I was a bit worried. I had never made cauliflower for my boys, fearful that they’d spit it out. So, I couldn’t believe it when my eldest son (who is the pickiest eater out of the bunch) declared how good this was. He’s the pickiest vegetable eater out of all four of my boys, so I was thrilled that he loved this cruciferous vegetable.
Ever since, I have made Roasted Cauliflower on a regular basis, and am so glad that my brother-in-law introduced my family to this easy preparation of a super healthy vegetable. You can learn more about cauliflower and its health benefits in my original post with this recipe.
This simple dish is elevated by using a variety of naturally vibrant cauliflower ~ purple, green and golden cauliflower as well as purple and white potatoes from the farmer’s market. I love it when nature provides a rainbow of colorful vegetables that can be simply prepared yet make such a statement.
This week, I’m participating in Food Network’s Fall Fest where Cauliflower is being featured. Please be sure to stop by and check out what my fellow foodie friends made:
Big Girls, Small Kitchen: Roasted Cauliflower and Bulgur Salad
Feed Me Phoebe: Pan-Roasted Cauliflower
Devour: Cauliflower and Broccoli Mac and Cheese for Thanksgiving
Blue Apron Blog: Cauliflower “Mac ‘n Cheese”
Napa Farmhouse 1885: Roasted Cauliflower and Broccoli with Cranberries and Garlic Breadcrumbs
Red or Green: Cauliflower, Leek and Pepper Frittata
Virtually Homemade: Roasted Cauliflower with Bacon and Parmesan Cheese
Taste With The Eyes: Saffron Cauliflower à la Ottolenghi
Domesticate Me: Cauliflower Crust Pizza with Roasted Vegetables and Goat Cheese
The Sensitive Epicure: Cauliflower Flat Bread (Gluten-Free)
Weelicious: Cheddar Cauliflower
Cooking With Elise: Roasted Cauliflower with Cheese Fondue
FN Dish: Comforting Cauliflower Recipes
- 6 cups cauliflower florets
- 2 cups potatoes, thinly sliced (1/4" thick)
- 6 garlic cloves, sliced
- 4 tablespoons extra virgin olive oil
- 1 teaspoon rubbed sage
- salt and pepper to taste
- Preheat oven to 425 degrees.
- Toss all ingredients together. Place on parchment paper lined baking sheet in a single layer. Roast until just tender, about 20-25 minutes.