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.

Ingredients:

1 cauliflower

3 russet potatoes

1/4 cup extra virgin olive oil

1 pkt. Hidden Valley Ranch Dressing (powder)

Method:

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.