Cauliflower and Potato Bake Recipe
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.
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!