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Cheesy Potato Cauliflower

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This cheesy potato cauliflower dish combines crispy roasted vegetables with melted cheddar, crunchy almonds, and a creamy garlic parmesan dressing. It’s a hearty and flavorful vegetarian meal perfect for lunch or dinner.

Ingredients

  • 1 large cauliflower, broken into small florets
  • 300g potatoes, sliced into thin rounds (about 1/4 inch)
  • 75g grated cheddar
  • 1 tsp ground garlic
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 30g roasted almonds, roughly chopped
  • 1 spring onion, finely chopped
  • 2 tbsp chopped parsley
  • 12 tbsp oil
  • Salt, to taste
  • Pepper, to taste
  • 100g Greek yoghurt
  • 1 garlic clove, peeled
  • 30g parmesan or vegetarian Italian hard cheese
  • 2 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil

Instructions

  1. Preheat the oven to 220°C (200°C fan). Add 1 to 2 tablespoons of oil to two large shallow baking trays.
  2. In a small bowl, mix together the ground garlic, smoked paprika, dried thyme, salt, and pepper.
  3. Place the cauliflower on one tray and the sliced potatoes on the other. Sprinkle the spice mixture evenly over both trays and toss well to coat.
  4. Sprinkle the grated cheddar over the cauliflower and potatoes.
  5. Roast both trays in the oven for about 25 minutes, or until golden and crispy around the edges.
  6. Meanwhile, prepare the dressing by blending together the Greek yoghurt, garlic clove, parmesan, apple cider vinegar, and olive oil until smooth. Add 1 tablespoon of water if needed to loosen the dressing.
  7. Transfer the roasted cauliflower and potatoes to a large bowl. Add the roasted almonds, spring onion, and parsley.
  8. Drizzle the dressing over the vegetables, toss gently, and serve warm.

Notes

  • Use vegetarian parmesan if needed to keep the dish fully vegetarian.
  • Add chili flakes for a spicy variation.
  • The dressing can be made ahead and stored in the refrigerator for up to 2 days.
  • Serve as a main dish or alongside grilled protein.

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