Have you seen purple cauliflower at your grocery store or farmer’s market?
Fresh vegetables are a staple in my home. I love to plan my meals according to what’s in season and enjoy the wide variety of produce that’s available. This cauliflower tastes ‘normal’ but has a beautiful purple color that makes it extra fun.
Roast Cauliflower and Baby Potatoes
Ingredients:
1 Head Purple Cauliflower
1 1/2 Pounds Melissa’s Baby Dutch Yellow Potatoes
1 T Olive Oil
1 t Granulated Garlic
1 t Kosher Salt
Optional: Goat Cheese, Parmesan or Asiago Cheese
Instructions:
Separate cauliflower into florets.
Cut cauliflower and potatoes into slices approx. 1/4″ thick.
Heat oil in skillet. Add vegetable slices, salt and garlic to the hot pan. Cook until browned, stirring occasionally.
Reduce heat to low and cover. Cook an additional 10-15 minutes until tender.
Optional – top with cheese. I love the creamy texture and distinctive taste of goat cheese with this dish.
