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. Serve with mixed greens, hummus, pickled onions and nuts.
Smashed Potatoes and Roasted Cauliflower Bowls
Bri Beaudoin's vegetarian bowls with smashed potatoes, roasted cauliflower and a fresh sauce of feta cheese, herbs and lemon.
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.
