Super easy and incredibly satisfying, this recipe is veggie-based comfort food at its best. Minimal ingredients equal maximum flavor!
Rice makes a perfect “sponge” for the flavorful tomato-based sauce in my easy slow cooker chicken tikka masala. But with this and other dishes for which rice forms a purposeful base, I sometimes replace the rice with roasted cauliflower–or a mix of cauliflower and potatoes.
Cauliflower steaks offer hearty appeal, as does cauliflower rice. However, roasting cauliflower and potatoes together adds a layer of interest and flavor–and may just add the element of variety you’ve been seeking in weeknight meal rotation.
If you like this idea, the following recipe is a perfect companion; simply skip the blue cheese and rosemary. That said, after roasting these veggies side-by-side many times, I realized what a sprinkle of cheese and herbs could do for them.
Suddenly, it’s a rave-worthy side dish. And with minimal effort.
A delightful accompaniment to basic roasted chicken or grilled steak, the blue cheese becomes gooey and delicious after a brief broil. The rosemary adds a complementary “little something extra.”
A helpful tip: The key to great tasting roasted vegetables of any kind is to place the cut sides down on a well-oiled pan and roast at a high heat without turning. This way, the hot surface of the baking sheet caramelizes the bottoms of the veggies while keeping them crisp-tender.
I hit upon the following method of cutting the cauliflower when in a hurry one night. In addition to being quick, the flat sides allow for maximum contact with the surface of the baking sheet. The result is more golden brown crustiness that tastes so good. That said, you may certainly cut into florets instead.
- 1 head cauliflower
- 1 ½ pounds new potatoes, scrubbed
- 1 teaspoon fresh rosemary, minced (may substitute dry, see note)
- Olive oil
- Kosher salt and freshly ground pepper to taste
- 1/3 cup crumbled blue cheese (you may “eyeball” this, to taste)
Preheat the oven to 425 degrees.
Cut the cauliflower crosswise (from top to bottom) into 1/2-3/4-inch thick slices, removing and discarding the leaves and stem. Cut the potatoes into 1/2-inch thick wedges.
Lay the vegetables on a very well oiled baking sheet in a single layer, arranging so that the flat, cut sides are touching the pan.
Spritz or brush with a light coating of olive oil. You need just enough to make the seasoning stick. Then, sprinkle with the rosemary, salt and pepper and roast for 20 minutes or until the bottoms are golden brown. Using a spatula, I like to peek underneath the vegetables after 15 minutes or so to make sure they are not browning too quickly. (All ovens vary somewhat. If the veggies are sufficiently browned but still too firm for your taste, toss and continue baking, checking in 5-minute increments. )
When just cooked, remove vegetables from the oven, and switch to the broil setting. Sprinkle with the blue cheese and broil, watching very closely, for 1-2 minutes or until the cheese is melted and the tops of the veggies are golden brown.
- When substituting dry for fresh herbs, I typically use 1/3 the amount of dry as I would use fresh. Fresh rosemary is one of the more pungent herbs, but I think it loses some of its potency when dried. So, in this recipe I use a similar amount, whether fresh or dry.