Jackson begs me to buy cauliflower all of the time. He is also known for just tossing a bag of fresh green beans into our cart without knowing if I had it on my list! When he saw that I was cooking the purple cauliflower he stopped in his tracks to exclaim his joy. If your veggies are this fun of a color, what’s not to love? This recipe is a great side dish. I made my Lemon Pepper Chicken to go along with this dish. I skipped the pasta and the green beans. I didn’t have and green beans. I added two shortly zoodled zucchinis and a couple handfuls of spinach instead. They went together very well!

I was supposed to get this posted yesterday but I have found my laptop to be in use all of the time lately. Jackson has discovered AbcMouse. A wonderful learning site. We signed him up the other day. It is the first thing he asks to do in the morning. Yesterday he started his morning at 6am. Very early for my chronically late sleeper. That is my normal writing time. Better late than never, though. Hope you get to squeeze this yummy side dish into your week.

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Roasted Purple Cauliflower and Red Potatoes

  • 1/2 head purple cauliflower (approximately)
  • 4-5 medium/small red potatoes
  • 2 Tbsp lemon olive oil. I used this
  • 1 tsp Italian seasoning
  • 1/2 tsp sea salt

Preheat oven to 405

Cut up potatoes into bite size pieces. Break apart cauliflower florets. Add all to a large bowl. Add the olive oil, Italian seasoning, and sea salt. Mix/toss well until all pieces are coated. Pour onto a parchment paper lined baking sheet. Bake for around 30 minutes.  Serve!