Roasted Potato Balls and Cauliflower
This is a great side dish for any meat and gives you your potato and vegetable in one dish. The potato balls are a great presentation and brown well, but if you don't want to go the extra step you can cube the potatoes instead!
Roasted Potato Balls and Cauliflower
This is a great side dish for any meat and gives you your potato and vegetable in one dish. The potato balls are a great presentation and brown well, but if you don't want to go the extra step you can cube the potatoes instead!
Open in Cookpad AppSteps
- 1
Preheat oven to 450. Line a baking sheet with foil, spray foil lightly with non stick spray.
- 2
In a large bowl whisk olive oil, vinegar, Italian seasoning, salt, pepper, cajun seasoning, garlic, hot sauce, Worcestershire sauce and sugar. Mix.well
- 3
With a melon baller, scoop out as many raw potato rounds as you can.
- 4
Have cauliflower cut into pieces
- 5
Blanch potato balls in a saucepan of simmering chicken broth ( or salted water) for 5 minutes, drain and pat dry. :
- 6
Toss potato balls and raw cut cauliflower in seasoned olive oil, coat well..
- 7
.Place on prepared foil lined pan in a single layer.
- 8
Bake 15 minutes, stir and cool 10 to 15 minutes more until.potatoes are crisp and cauliflower is starting to brown. Add both cheeses and return to oven just to melt,about 1 minute. Stir and place on serving plate. Serve hot.
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