A tan bowl with vegetables and salad
Photography, Anguel Dimov

Smashed Potatoes and Roasted Cauliflower Bowls

These vegetarian bowls are all about the texture.

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.

A tan bowl with vegetables and salad

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.
Course Main Course
Servings 4


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
  • 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


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.

A cookbook on a cream background

Excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
Share this article: