A Perfect Union of Flavors: Roasted Potatoes with Cauliflower

These Roasted Potatoes with Cauliflower are so delicious, you will ask for more! Serve with your favorite protein, such as white fish or chicken. Perfect for a quick lunch or lazy dinner. This recipe is also kid-friendly.

Ingredients for Roasted Potatoes

Potatoes. Use potatoes properly. They come in three types:

• Starchy (like Russet potatoes). They are good for mashing, frying, or roasting.
• Waxy (like Charlotte potatoes). Perfect for boiling and salads.
• All-rounders (like Desiree Potatoes). Suitable for everything.

I prefer to use Russet potatoes for roasting in this recipe. Later in this blog post, I explain in more detail about different kinds of potatoes for roasting.

Cauliflower. This cruciferous vegetable is high in vitamins C and K, and it is a great source of dietary fiber. It is fat-free, cholesterol-free, and low in sodium. And it deserves to be on your plate 🙂 When buying, choose firm and tightly closed cauliflower heads, with no dark spots. Avoid soft heads, as this is the first sign of spoilage.

Onion. I am using white onion in this recipe. Try to make roasted potatoes with leek. It should be delicious as well. Omit completely, if you are not a big fan of cooked onion.

Herbs & Spices. I am always experimenting, when it comes to herbs & spices. My favorites are dried onion, garlic, Italian herbs, and fresh dill. Feel free to try different seasonings. You will discover new flavors and aromas, and take the recipe to the next level.

What Kind of Potatoes to Use

For Roasted Potatoes with Cauliflower, you can choose the type of potato based on your preference for texture and flavor. Keep in mind that different potatoes have varying cooking times, so you may need to adjust the roasting time accordingly. Regardless of the potato type you choose, ensure that you cut them into evenly sized pieces to promote even cooking and browning.

Russet Potatoes are known for their high starch content and fluffy texture when cooked. They develop a crispy exterior and a soft, tender interior when roasted. They’re a classic choice for roast potatoes due to their versatility.

Yukon Gold Potatoes have a creamy and slightly waxy texture, making them an excellent option for roasted dishes. They have a buttery flavor that pairs well with cauliflower and other seasonings.

Red Potatoes have smooth, thin skin and a firmer texture. They hold their shape well during roasting and offer a slightly sweet and nutty flavor. Leaving the skin on can add a pop of color and extra texture to the dish.

Fingerling Potatoes come in various colors and shapes, and they roast beautifully due to their naturally creamy texture. Their smaller size allows for quicker cooking and a visually appealing presentation.

Baby Potatoes are young and tender, and they can be roasted whole or halved. They have thin skin and a delicate, creamy interior that complements the cauliflower nicely.

Purple Potatoes have a vibrant color and a slightly nutty flavor. They add visual interest to the dish and can create a striking contrast with the roasted cauliflower.

Serving Suggestions to Enjoy the Roasted Potatoes with Cauliflower

Dipping Sauces: Offer a selection of dipping sauces on the side. Consider options like garlic aioli, tahini sauce, or a yogurt-based dip. These add an extra layer of flavor and creaminess to each bite.

Lemon Zest: Grate some lemon zest over the roasted vegetables for a zesty and refreshing twist. 

Cheese Topping: For a touch of indulgence, sprinkle grated Parmesan or crumbled feta cheese over the Roasted Potatoes and Cauliflower. The melted cheese complements the roasted flavors wonderfully.

Greens and Fresh Veggies: Serve the roasted dish over a bed of fresh greens or spinach for a contrast in textures. You can also add cherry tomatoes, cucumber slices, or radishes for a refreshing crunch. I like to serve it with Cherry Tomato Salad or Garlicky Carrot Salad.

Pita Bread or Flatbreads: Accompany the Roasted Potatoes and Cauliflower with warm pita bread or your favorite flatbreads. 

Grain Base: Place the roasted vegetables over cooked grains like quinoa, rice, or couscous. 

Protein Addition: If you’re looking for a more substantial meal, consider adding a protein source such as Roasted Chicken Breast, white fish, tofu, or chickpeas on the side.

Pickled Vegetables: Add a tangy and vibrant element to the plate by serving pickled vegetables, such as Red Onions or carrots, as a garnish. Or try it with my Simple Marinated Eggplant Appetizer and Marinated Cucumbers.

Nuts and Seeds: Toasted nuts like almonds, walnuts, or sunflower seeds can offer a delightful crunch and nutty flavor. Sprinkle them over the roasted vegetables for added texture.

Mixed Salad: Pair the roasted dish with a Light Mixed Salad featuring your favorite greens, veggies, and a simple vinaigrette dressing.

Herb Garnish: Sprinkle chopped fresh herbs like parsley, thyme, or rosemary over the Roasted Potatoes and Cauliflower just before serving. It will enhance the aroma and flavor of the dish ⇓⇓⇓

The Art of Pairing Fresh Herbs with Dishes

I invite you to try other recipes with Cauliflower & Potatoes:

Rice Salad with a Delightful Dressing

Mashed Potatoes with White Fish (Stamppot)

Beetroot Salad Recipe-Healthy & Delicious

Potato Curry with Kale