Baked Potato Cauliflower
This Baked Potato Cauliflower Vegan Recipe is a celebration of flavors, combining the rustic charm of baked potatoes with the wholesome goodness of cauliflower for a comforting dish.
Ingredients
Main Ingredients
- 4 large potatoes (russet or Yukon gold)
- 1 small head cauliflower Fresh is best, but frozen can be used for convenience.
- 3 tablespoons olive oil Can swap for avocado oil for different flavor.
- to taste salt Use sea salt or smoked salt for a gourmet touch.
- to taste pepper
- 1 teaspoon garlic powder Fresh minced garlic can be used for a stronger taste.
- 1 teaspoon paprika Feel free to try smoked paprika or a hint of cayenne for heat.
- to taste fresh parsley or chives For garnish; a sprinkle of lemon zest can brighten flavors.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Thoroughly wash the potatoes and cut them in half lengthwise. Break the cauliflower into florets.
- Place the potatoes cut-side up on a baking sheet, and nestle the cauliflower florets around them.
Cooking
- Drizzle olive oil generously over the vegetables, followed by a sprinkle of salt, pepper, garlic powder, and paprika.
- Toss gently to ensure all vegetables are well-coated.
- Roast in the oven for 35-45 minutes until golden and crispy, ready when edges are browned.
- Sprinkle fresh parsley or chives just before serving for added color and freshness.
Notes
For a cheesy flavor without dairy, add nutritional yeast before roasting. Top with vegan sour cream, tahini, or cashew cream for extra creaminess. During fall, try adding roasted pumpkin or butternut squash for a seasonal twist.