ROASTED RED SKIN POTATO AND CAULIFLOWER
If you work in a restaurant and are accustomed to deep frying your side dish potatoes, think roast. Low calorie, low fat, high flavor and texture properties! Your customers will want these for the main dish. So why not offer a main dish and a side dish option?
Also serve as an appetizer plate with toothpicks and a dipping sauce. Dipping Sauce suggestions? Horseradish dairy free sour cream, barbecue, tartar sauce will all work! Listen for the raves!
Makes approx. 12 side dish servings
Preheat oven to 400 degrees
1 med. head cauliflower, trimmed (removing stem /core and leaves), washed and cut into sm. trees
3 lbs. red skin potatoes, washed and cut into 1 inch cubes (keep skins on)
2 T. extra virgin olive oil
2 T. light brown sugar
2 t. pink Himalayan salt or less if using regular table salt
2 t. garlic powder
1 t. onion powder
1 t. powdered ginger
1 t. smoked paprika
1/4 t. celery seed
1/4 t. red cayenne pepper
fresh grind black pepper as desired
Combine dry rub ingredients into small bowl and toss to evenly distribute.
In extra-large bowl combine potato cubes and cauliflower trees.
Add olive oil and sugar. Toss to evenly coat.
Combine dry rub ingredients in small cup, stir to evenly distribute, then shake over potatoes and cauliflower. Toss well to evenly coat veggies.
Either liberally grease baking sheet or lay parchment paper on sheet. I used parchment paper.
Transfer coated veggies evenly to baking sheet.
Bake in preheated oven, uncovered, 1 hour.
When cool enough to handle, remove from baking sheet to clean platter.
Notes: The next time I make these I’m doubling the recipe. Steve loved them. Lilly Belle too!
Also use as the starch in the bottom of your favorite bowl of soup or top with a marinara and use as a pasta substitute. Lots of ways to enjoy these dare I say delectable morsels. Yes, that description fits. You’ll be eating them in the kitchen before the guests arrive so be forewarned!!