Whether I’m entertaining, preparing dinner for the weekday or weekend, roasting potatoes paired with other vegetables could not be easier…
Easy Roasted Parmesan Herbed Potatoes and Cauliflower: Ingredients
At first glance, the cauliflower florets look like bits of cheese! These roasted potatoes are a quick and easy side dish to prepare that’s versatile in pairing or adding complimentary ingredients you may already have on hand.
Easy Roasted Parmesan Herbed Potatoes and Cauliflower: Ingredients
During the week (and admittedly many weekends too), I’m planning quick dinners and may need something to go with fish or chicken. Besides maybe a side salad, a quick and easy side most of the time includes roasted vegetables…and if I’m roasting vegetables it most often means potatoes are included!
Easy Roasted Parmesan Herbed Potatoes and Cauliflower: Ingredients
I’ve collaborated with the Idaho® Potato Commission in sharing this quick, easy and tasty side. Besides getting in your vegetables, this side dish can and will appeal to even your picky and finicky eaters by including their favorite vegetables and roasting them with the potatoes until they’re golden and develop a flavorful Parmesan crust on the outside, which also lends texture.
Easy Roasted Parmesan Herbed Potatoes and Cauliflower: PREP
A mix of Idaho® mixed Fingerling and red potatoes were used with cauliflower, carrots, and garlic. A drizzle of extra-virgin olive oil, sprinkle of Parmesan Cheese and a toss of fresh thyme round out the side dish as a complimentary and versatile side dish.
Some potatoes, like fingerlings, don’t take quite as long to cook or roast as a russet potato. Although I’m using fingerlings and smaller red potatoes, russet potatoes can be substituted just as well. To ensure that the potatoes are fully cooked when the cauliflower is ready, I’m parboiling to guarantee they’re cooked through during the roasting process. Otherwise, the cauliflower may be all beautifully roasted and ready to go but the potatoes may take a little longer to cook (depending on how you cut them and what type of potatoes you’re using).
Parboiling is quick and makes sure there is even roasting and allowing the vegetables to beautifully caramelize and form that irresistible texture from the Parmesan.
Easy Roasted Parmesan Herbed Potatoes and Cauliflower sprinkled with fresh thyme
Other tasty options like red onions and/or cherry tomatoes would taste fantastic and lend more vibrant colors to the dish. Optionally, finishing it off with some feta cheese when adding the fresh thyme would certainly bring it up a notch too.
Leftovers? Reheat or fry them up quickly to warm and re-texturize in a skillet and either repeat as a side or make veggie tacos!
- 4 – 4½ quarts water
- 1½ – 2 teaspoons salt
- 1 3/4 pounds Idaho® mixed Fingerling and/or Idaho® Red potatoes, scrubbed, cut diagonal 1/4-inch thick (*see note)
- 2/3 head of cauliflower, rinsed and cut into florets
- 1 carrot, peeled, cut diagonal 1/4-inch and halved (half-moon shape)
- 3 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons grated Parmesan cheese
- Freshly ground black pepper
- 2-3 teaspoons fresh thyme leaves
- Preheat oven to 400°F. Position oven rack to middle position in oven. Line a large baking sheet with parchment paper or foil.
- Fill a large pot with water, add the salt and bring to a boil. Add the prepared potatoes and parboil for about 8-10 minutes. Gently transfer to a colander and drain.
- In a large bowl (large enough to hold all the vegetables), add the potatoes, cauliflower, carrots, and garlic. Gently toss to coat the vegetables by drizzling the olive oil and sprinkling 3 tablespoons Parmesan cheese.
- Transfer the ingredients to the prepared baking sheet and spread/arrange so that as much of the vegetables are in one layer on the pan. Add pepper to taste.
- Roast for 15 minutes. Pull pan from the oven, gently toss and evenly distribute the last 1 tablespoon of Parmesan cheese on the vegetables and return pan to oven, rotated. Roast for about another 15-20 minutes or until potatoes are golden and the cauliflower is tender and turning golden.
- Sprinkle with fresh thyme and serve immediately. © Images & content: Cristina A-Moore for TeenieCakes.com.
- *You can just as easily substitute the Idaho® Fingerlings for Idaho® Russet potatoes. Depending on the variety of potato used, you may be able to skip the parboiling step. Don’t skip parboiling if using Russets because they may need to roast longer than the cauliflower.
- Red onions would be a nice addition or option.
- Have some lemon? Squeeze freshly squeezed lemon juice in with the extra-virgin olive oil -OR- add the zest of a lemon
- Have some feta cheese and serving to feta cheese lovers? Sprinkle some feta on the vegetables when you’re adding the fresh thyme!
- Any leftovers? Warm them up again in a pan (for texture) or microwave and make a veggie taco…sprinkled with cheese.
Nessa says
Looks delicious, Cristina! I love roasted potatoes. and adding the other veggies with it makes this the perfect side dish. Gorgeous photography, as always!
Allie | BakingAMoment says
What a fantastic side dish! I just love how roasting vegetables brings out their sweet, nutty flavor. Gorgeous!
Cristina says
Thanks, Allie! Yes, luv roasting 😉
Sippitysup says
When it comes to roasted side dishes. Idaho potatoes are king. GREG
Cristina says
Yes…ABSOLUTELY (not to mention deelicious too!) 😉 Thanks, Greg.
Michelle @ The Complete Savorist says
Delicious recipe. Roasting veggies is my most favorite way of preparing them. Tossing in the cauliflower is a treat.
Cristina says
Michelle, the cauliflower is so good here with the potatoes. Hubbs said its one of his favs now! 🙂
susan // the wimpy vegetarian says
This looks wonderful – and so easy too!
Susan | LunaCafe says
I LOVE vegetables, and this dish looks marvelous. Add a crusty bread and this is dinner. Yum!
Cristina says
I’m with you, Susan. Yes…need some good crusty bread (don’t forget cold butter!). 😉
Lauren @ Create Bake Make says
What a great side recipe! I really love how you’ve added cauliflower too, will be trying this very soon 🙂
Melissa Falk says
Roasting is my favorite, go-to method for cooking veggies and getting them both crunchy and sweet. Nice!
Aimee @ ShugarySweets says
I love roasting my veggies…especially potatoes! This looks mouthwatering!
Marye says
Roasting vegetables is a great way to bring out that flavor! This looks like a great combo!
Cristina says
You’re so right, Marye -and- its quick and easy without a lot of hands-on so other things can be done while its roasting goodness. 😉
Florian @ContentednessCooking says
I love this healthy and vibrant dish, thanks for the recipe! Beautiful food + styling!
Cristina says
Thank you, Florian! Good, healthy side and the carrots make it pop…red onions would be good here too. 😉
pam (Sidewalk Shoes) says
I never thought of roasting cauliflower and potatoes together!
Cristina says
It’s great together, Pam!