Italian Cauliflower and Potatoes

One of our favorite meals in our house is chicken and potatoes but ever since we went plant based we've been missing out on it. Someone told me that cauliflower tastes a lot like chicken when you toss it with hot sauce and serve it with ranch. I thought I'd apply it to this meal too! So far, I've been able to buy all of these ingredients in bulk without packaging except for the seasoning mix. I'm still working on a DIY version of it. So stay tuned for that recipe.... 

ITALIAN CAULIFLOWER AND POTATOES
Serves 4-6 people   |   Prep time: 15 min   |   Cook time: 45 min   |   Total time: 1 hr ​Author: Makenna Langford

INGREDIENTS
  • 2-3 small potatoes (red, yellow, Yukon are my favorites)
  • 3 c. cauliflower florets
  • 2 large or 3 medium carrots
  • 1/2 large red onion
  • 2 tbsp Italian seasoning mix
  • oil of choice (olive or avocado taste best to me)
  • salt and pepper 
DIRECTIONS
  1. Preheat oven to 350°F. Drizzle oil over large baking sheet. Set aside.
  2. Dice potatoes and carrots 1 inch in diameter, place on baking sheet. Slice onion into rings no thicker than 1 inch, place on baking sheet. Cut cauliflower into bite size pieces and place on baking sheet.
  3. Drizzle oil over vegetables (not too much or it will get soggy). Sprinkle Italian dressing mix over the vegetables, add salt and pepper to taste.
  4. With clean hands, lightly toss the vegetables to be sure they are evenly coated with seasonings and oil. Place baking sheet in the preheated oven for 45 minutes, or until you can easily cut through the potatoes with a fork. Stir every 10 minutes to prevent burning. 
  5. Serve over brown rice and sautéed greens. 

I always love to hear how you liked my recipes. Please comment below or contact me on Instagram! Also, if you have any recommendations for how to make the Good Seasons Italian Dressing Mix from scratch and with zero waste, please let me know, you'd be a lifesaver! 

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