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Versatile Roasted Potato and Caulilfower


Preparation Time: 5 minutes

Cooking Time: 25 minutes

Serve: 4 people

  • 1 lb Red Potato
  • 1 head Cauliflower
  • 2 Tbs Olive Oil, divided
  • Salt
  • Additional seasoning of your choice, to finish


Turn on ActiFry to preheat while you prepare the potato (dice, slice, julienne, whatever floats your boat). Put the cut potato in a large bowl (tip: use your eventual serving bowl) and drizzle with 1 Tbs oil and a sprinkle of salt. Stir to coat and place into ActiFry. Set timer for 10 minutes. While the potato gets a head start, break and cut your cauliflower into small florets. Separate out the really small crumbs and save for another use (I put them raw into a green salad; they will cook too fast in the ActiFry). Place into the same bowl, again drizzle with olive oil and a sprinkle of salt. Stir to coat. When the potatos 10 minute timer is up, add to the ActiFry and set timer for 15 minutes. Rinse out your bowl. After 15 minutes, taste a piece of each vegetable. There should be some browning and they should still be crisp tender. If you like them more done, give them another 2-3 minutes. Put the veggies into the serving bowl and sprinkle with seasoning of your choice. You can use a curry powder if you want it to be more like Aloo Gobi. Or, use any seasoning that compliments the rest of your meal. In the picture above, I used Sazon Complete seasoning and it was served with grilled steak with chimichurri sauce. Italian seasoning would also be good or just a grinding of black pepper and a little more salt, if needed.

This recipe has been added by ActiFry
on 11/27/2012