Looking for a hearty side dish that’s Reboot-friendly, warming and satisfying for a chilly evening or anytime you’re feeling particularly hungry? Light but “stick to your ribs” is the key with taking traditional recipes and reinventing them to be healthier and lower in calories. By roasting the potato and cauliflower you are adding in loads of flavor without needing to pile on heavy additives like cream, butter or cheese.
Potatoes are rich in potassium, fiber and resistant starch that can help keep your microbiome fueled and happy. Cauliflower is a member of the cruciferous vegetable family, credited with helping to promote natural detoxification, a healthy liver and contains cancer-fighting, immune-supportive properties. By cooking cauliflower, those with underactive or hypothyroid, including Hashimoto’s disease, can enjoy this healthy vegetable, safely.
- ½ head cauliflower
- 2 lbs potatoes
- 4 cloves garlic
- 1 tbsp grapeseed oil
- 1/2 cup (125 ml) olive oil
- 1/2 cup (125 ml) vegetable broth
- sea salt and fresh ground pepper, to taste
- Preheat oven to 425 F (218 C).
- Wash potatoes and cauliflower.
- Chop potatoes evenly into small wedges, keeping skin on.
- Chop cauliflower into florets.
- Place parchment paper on baking sheet.
- Spread potato, garlic, and cauliflower onto sheet.
- Drizzle grapeseed oil, salt and pepper.
- Bake for about 30 minutes, until potatoes and cauliflower are soft and golden brown.
- Add potato, cauliflower, broth, salt, pepper and garlic to blender or food processor. Peel and discard skin from garlic before adding to blender.
- Puree, adding olive oil while blending. Add more oil or broth to reach desired consistency. Season with salt and pepper to taste.
- Serve with a meal. To make a complete meal, add in spinach or kale, chickpeas or lentils.
- Garlic: shallots
- Cauliflower – pumpkin
- Potatoes – any variety potato (sweet, purple, Yukon, russet, red)
- Grape seed oil – coconut oil
- Olive oil – avocado oil
- Broth – water
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
- Nutrition per serving:
- Saturated Fat1.5g
- Protein 2g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.