Taystit by Hasna

Food, Recipes, and Beyond

Roasted Rosemary Potatoes and Cauliflower


Roasted Rosemary Potatoes and Cauliflower



Good day folks! Hope you all are having a chill winter and making the most of it. I love to have warm food be it winter or summer. On the contrary, my Mr. doesn't love hot food which is a bonus for me Alhamdulillah, so I have all the time to click pictures of the recipes I create, while I will be munching away and clicking pics, haha, like I said I love food hot, PIPING HOT! My husband loves to try my dishes and helps me better understand the flaw when I create recipes. He is the man, the sole reason for me to set foot into the blogging world. When he says that I got to cook food tasteless because he isn't able to control and can't stop hogging because of the taste, what more of a compliment do you need?! LOL. Might be the first time in history a husband asks a wife to cook tasteless food. No boasting, just explaining the scenario here! 😂


Coming back to the Rosemary Roasted Potatoes, this is the best version of roasted veggies I have ever come across. So simple yet utterly delicious. chop potatoes and cauliflower into bite-sized portions (quartered)  add in olive oil, salt, pepper, minced garlic cloves, dried rosemary, red chili flakes, and BAM! You are not going to believe me until you try it, that crisp layer on the outside with a soft texture inside, oh SO GOOD. Be generous with your olive oil, that's the trick here. (I did not mean to bathe the veggies in olive oil but use it less sparingly). 😜 I love to eat veggies roasted than in any other form. You may even try roasted any veggies with just salt, pepper and olive oil. It is the best! I tell you. Also, potatoes and cauliflower are so versatile but I never thought that roasted potatoes and cauli could be this delicious. The perfect side dish for any of your comfort food. 
Let's get roasting!


Ingredients

  • 4 Medium Sized Potatoes, Quartered
  • 1 small head of Cauliflower, chopped
  • About 1/4 Cup Olive Oil
  • 2 Garlic cloves, minced
  • 1 tbsp dried Rosemary
  • Salt to taste
  • Freshly ground Black Pepper
  • Pinch of crushed Red Chili Flakes

Instructions

  1.  Preheat oven to 220°C. In a large bowl, toss potatoes and cauliflower, olive oil, garlic, and herbs. Season with salt, pepper, and the red chili flakes. Drop them into a 9*13 inch baking dish, and spread them equally.
  2. Bake until the veggies and golden and crisp, and fork tender, almost about 40 minutes.
  3. Toss the baking dish when its half done, so that the veggies are roasted on all sides.


Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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