When Bri Beaudoin writes about food, you can almost taste it. Which is why we love how she describes this recipe. “Potatoes with craggy, crispy edges and oven-roasted cauliflower together make for a dish that’s as much about texture as it is about taste. A medley of fresh herbs, feta cheese and lemon come together for a bright sauce that’s simply delicious,” writes Beaudoin in her Evergreen Kitchen cookbook Weeknight Vegetarian Meals for Everyone.
Smashed potatoes take a different length of time to cook than cauliflower
If you need to roast two different ingredients, but aren’t sure if they will take the same amount of time to cook, use two separate parchment lined cookie sheets (one for each ingredient).
How do I roast smashed potatoes?
Writes Beaudoin: “Roast in top and lower thirds of oven until edges are golden brown, flipping vegetables and rotating and swapping pans halfway through, about 30 to 35 minutes.”
Smashed Potatoes and Roasted Cauliflower Bowls
Ingredients
Potatoes and Cauliflower
- 450 g baby potatoes
- 1 large head cauliflower cut into florets
- 2 tbsp extra-virgin olive oil
- 1 tbsp za’atar
- ½ tsp fine sea salt
Herb Sauce
- 1 cup loosely packed cilantro leaves
- 1 cup loosely packed flat-leaf parsley leaves
- ⅓ cup crumbled feta cheese
- 3 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 1 clove garlic
- ¼ tsp fine sea salt
- 2 tbsp cold water approx
For Serving
- 4 cups mixed greens
- 1 cup hummus
- pickled red onions optional
- pistachios chopped (optional)
- crumbled feta
Instructions
Potatoes and Cauliflower
- Place oven racks in top and lower thirds of oven. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
- Add potatoes to large pot of salted water. Cover with lid slightly ajar and bring to boil. Cook potatoes until fork-tender, about 8 to 12 minutes. Drain.
- Divide potatoes and cauliflower between prepared pans; drizzle with olive oil, tossing to coat. Spread evenly. Using palm of hand, press potatoes to flatten to ½-inch thickness. Sprinkle everything with za’atar and salt.
- Roast in top and lower thirds of oven until edges are golden brown, flipping vegetables and rotating and swapping pans halfway through, about 30 to 35 minutes.
Herb Sauce
- In food processor, combine cilantro, parsley, feta, lemon juice, olive oil, garlic and salt. Pulse until minced. With food processor running, drizzle in water, 1 tbsp at a time, until a smooth, slightly runny sauce forms, scraping down sides.
To serve
- In bowl, toss mixed greens with just enough herb sauce to lightly coat (about ⅓ cup). Divide greens, cauliflower and potatoes, herb sauce and hummus among shallow bowls. Garnish with the pickled red onions and pistachios (if using) and more feta.
More vegetarian recipes from Bri Beaudoin
Smashed Potatoes and Roasted Cauliflower Bowls
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