This mouth-watering Cauliflower and Potato Bake recipe is a simple yet flavorful dish. It combines the goodness of cauliflower and potatoes, resulting in a nutritious and satisfying meal.
Served with a creamy Middle Eastern Tahini & Yogurt dip, which complements this delicious plant-based dish. This recipe makes the perfect side dish or main course that will impress your taste buds and your guests.
Ingredients:
- Cauliflower
- Potatoes: Use regular yellow potatoes, or replace with sweet potatoes.
- Spices: garlic powder, cumin, turmeric, paprika, chipotle, coriander, salt & pepper
- Olive oil
- Tahini
- Lemon
- Coconut yogurt or any plant-based yogurt
- Garlic
- Parsley is optional for garnish
How To Make Cauliflower & Potato Bake Recipe:
- Preheat the oven to 200 °C. Line a baking tray with parchment paper and set aside. I’ve used 2 baking trays for each (cauliflower & potatoes). But you can use one baking tray if it’s big enough for both.
- Prepare the Veggies: Peel the potatoes and cut into wedges. Cut the cauliflower into medium-sized florets.
- Add the cauliflower to the baking tray. Drizzle with olive oil and add all of the spices, plus salt & pepper. Mix well to coat the cauliflower florets with the spice mix.
- Repeat the same thing for the potato wedges, coating them well with the spice mix.
- Bake in the oven for a total of 30 minutes (or until cooked through), flipping the veggies halfway through.
- While the veggies are baking, prepare the tahini yogurt dip.
- Into a medium-sized bowl, add the sauce ingredients and mix well to combine.
- Add the tahini yogurt dip to a plate, then add the baked veggies. Garnish with freshly chopped parsley.
Serving Suggestions:
This Cauliflower and Potato Bake recipe is great as a side dish to any main meal. Or serve it as a main meal with a side of fresh salad like this delicious Tahini Salad.
Storing Leftovers:
Store any leftovers in a glass container in the refrigerator. Store the veggies and sauce separately. Reheat in the oven and then serve it.
This recipe is good for meal prep as well. The recipe can be doubled or tripled, even. Store it in the fridge and reheat for a quick weeknight dinner!
Recommended recipes:
For more delicious plant-based recipes, check the below:
If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I would love to see your take on my vegan recipes 💚
Cauliflower and Potato Bake Recipe
Ingredients
- 2 large potatoes
- 1 head cauliflower 1.8Kg
- ½ cup olive oil plus 3 Tablespoons (divided)
- 1½ tsp garlic powder divided
- 1½ tsp cumin divided
- 1½ tsp turmeric divided
- 1½ tsp paprika divided
- 1 tsp chipotle pepper divided
- 1½ tsp coriander divided
- 3 tsp salt divided
- 1 tsp pepper divided
- parsley
Tahini Yogurt Dip
- 1 cup Tahini
- ½ cup Coconut yogurt plus 1 tbsp
- 1 Lemon juiced
- 2 big Garlic cloves minced
- ¼ cup Water plus 1 tbsp
- 1 tsp pink salt
- 1 pinch pepper
Instructions
- Preheat the oven to 200 °C. Line a baking tray with parchment paper and set aside. I've used 2 baking trays for each (cauliflower & potatoes). But you can use one baking tray if it's big enough for both.
- Prepare the Veggies: Peel the potatoes and cut into wedges. Cut the cauliflower into medium-sized florets.
- Add the cauliflower to the baking tray. Drizzle with ½ cup of olive oil and add 1 tsp of all the spices, ½ tsp of chipotle pepper, plus 1½ salt & ½ tsp of black pepper. Mix well to coat the cauliflower florets with the spice mix
- Repeat the same thing for the potato wedges, add 3 tbsp of olive oil. Coating them well with the spice mix: ½ teaspoon of each spice, 1½ teaspoons of pink salt & ½ teaspoon of black pepper.
- Bake in the oven for a total of 30 minutes (or until cooked through), flipping the veggies halfway through
- While the veggies are baking, prepare the tahini yogurt dip
- Into a medium-sized bowl, add the sauce ingredients and mix well to combine.
- Add the tahini yogurt dip to a plate, then add the baked veggies. Garnish with freshly chopped parsley. Enjoy!
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