Ingredients:
- • 1.5 lbs fingerling potatoes, whole or halved to maintain uniform size
• 1 head cauliflower, cut into individual florets (keep leaves!)
• ¼ lb (or so) braising mix, roughly chopped
• ½ leaves from cauliflower (put the rest in with your leftover braising mix, or use in soups, stir fry, roasted veggies, etc.)
• 2-3 cloves garlic, minced
• ½ – 1 leek, thinly sliced (ringwise)
• 2-3 Tbs extra virgin olive oil
• ½ tsp paprika
• ½ Tbs dried, roasted red peppers
• 1 sprig chopped or 1 pinch/dash dried coriander
• 1 sprig chopped or 1 pinch/dash dried dill
• crumbled feta, to taste
• fresh ground pepper medley to taste
• sea salt to taste
Directions:
- • Put all veggies and feta in small-med roasting pan or Dutch oven
• Add feta
• Drizzle generously with olive oil
• Add herbs & spices
• Toss well so everything is mixed and coated with oil and spices
• Bake, uncovered in 350° oven for about an hour and a half to 2 hours, stirring/tossing gently every 40 minutes or so, to make sure everything roasts evenly
• It's done when potatoes & cauliflower are tender and golden browned, and greens are wilted and slightly crisped on the edges.
• Enjoy!
Notes:
- If veggies are browning faster than getting tender, cover with foil or roaster lid until tender, then finish under broiler for a few minutes for any final browning.
- This dish goes GREAT with roast beef!
- Add some chicken breast or medium-firm tofu to the mix to turn this into a one dish meal
- Omit cheese, for a completely vegan dish, or substitute/add parmesan, goat or sheep cheese, etc to change it up a bit
- Remember; Anything that you can roast in the oven, you can roast in the grill or fire!!