Roasted Cauliflower and Potatoes with Tomatoes and Onions

3.74 from 26 votes

One of the great strengths of Greek island cooking is its wealth of unusual vegetable dishes. Even banal winter vegetables such as cauliflower and potatoes are turned into tasty meals with the help of great olive oil and local tomatoes. To find some of the artisinal Greek products you'll need to make this, visit my online shop here , where you'll discover a host of lovingly curated Greek ingredients.

3.74 from 26 votes

Roasted Cauliflower and Potatoes with Tomatoes and Onions

By Diane Kochilas

Servings

Gluten Free, Main Courses, Recipes, Vegan, Vegetarian

Servings

Gluten Free, Main Courses, Recipes, Vegan, Vegetarian

Ingredients

1 cup extra virgin olive oil or more, as needed
3 large onions coarsely chopped
1 cauliflower about 1 kilo (2 lbs.) , trimmed and cut into 3-cm (about 1 1/4 - inch) florets
½ kilo 1 lb. potatoes, peeled and cut into 3-cm (1 1/4-inch) cubes
1 ½ cups chopped tomatoes with their juices
Salt and pepper to taste

Instructions

Heat ½ cup olive oil in a large, heavy skillet and sauté the onions until soft. Remove.
Preheat oven to 350˚F / 180˚C.
Oil a large roasting pan and toss the cauliflower, potatoes, onions, and tomatoes together in the pan, spreading the mixture evenly. Add remaining olive oil. Season with salt and pepper.
Roast the vegetables for about 1 hour, or until the cauliflower and potatoes are tender.
Remove, cool slightly, and serve.

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Warm, hearty, and full of Mediterranean goodness, this Roasted Cauliflower and Potatoes with Tomatoes and Onions is a comforting dish that’s perfect for any occasion.

To make this recipe truly authentic, visit my online store at shop.dianekochilas.com, where you’ll find hand-picked artisanal Greek products like Greek Extra Virgin Olive Oil and Greek Herbs —essential ingredients for enhancing the flavors of this delicious dish!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Roasted Cauliflower and Potatoes with Tomatoes and Onions