Sunday, November 25, 2012

Broasted Cauliflower & Potatoes

Cauliflower and potatoes are blanched and then roasted. The ranch dressing can be replaced with 2 Tbsp. tandoori masala and 1/4 cup plain yogurt for an Indian touch.


1 cauliflower
3 russet potatoes
1/4 cup extra virgin olive oil
1 pkt. Hidden Valley Ranch Dressing (powder)


  1. Preheat oven to 400°F.
  2. Combine olive oil with dressing and set aside.
  3. Remove leafy base from cauliflower, leaving top intact.
  4. Peel potatoes and cut each half into 6 pieces.
  5. Boil water, add potatoes, boil for 10 minutes, remove & set aside.
  6. Boil cauliflower, stem down, in same boiling water for 10 minutes.
  7. Turn cauliflower over, boil for another 5 minutes and drain.
  8. Stir dressing and brush half over top and bottom of cauliflower.
  9. Bake at 400°F for 20 minutes.
  10. Reduce oven temperature to 350°F.
  11. Toss potatoes with remaining dressing.
  12. Bake at 350°F for 30 minutes, turning after 15 minutes until brown.
  13. Place cauliflower in center of serving platter with potatoes around edges. 

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