I love both potatoes and cauliflower. I could easily find ways to cook them differently and be able to eat them happily every day. It recently dawned on me however, that they can be enjoyed together quite easily 3 ways. Each way is good, but they all build upon each other.
level 1: roasted cauliflower and baked steak fries
level 2: veggie hash
level 3: corn chowder
All three of those dishes are great, and come on, you know you want to surprise someone by telling them you put french fries in your chowder! You can make one of these dishes straight through, use leftover fries and cauliflower to make hash, use leftover hash to make chowder, etc. Make sense?
Level 1: roasted cauliflower and baked steak fries
This is great for an easy weeknight dinner. Just add a baked chicken breast on the side, or some seasoned beans or lentils.
Preheat oven to 400 degrees F. Cut 2 large russet potatoes into about 12 pieces each (3x4) and lay them flat on a parchment covered baking sheet. Lightly drizzle with olive oil. Sprinkle with black pepper and sea salt. Set aside.
Cut up a small head of cauliflower into florets. Spread out on a parchment covered baking sheet and lightly drizzle with olive oil. Sprinkles with black pepper and sea salt. Pop into the oven with the potatoes and bake for 45 minutes. Remove when fork tender. If you prefer the potatoes and /or cauliflower to have a bit more crisp broil them for up to 2 minutes.
You can stop here and enjoy alone, or with some chicken, beans, or lentils on the side for a full meal.
OR
You can continue on to the next direction to make hash.
Level 2: hash
Chop up the steak fries and cauliflower into bite sized pieces (leave the potato skins on, it brings nutrients, flavor, and texture).
Set these pieces aside.
In a large pot on medium heat, heat 2 teaspoons of olive oil, then add a small diced yellow onion, and 4 diced garlic cloves. Sprinkle lightly with salt and stir occasionally to prevent burning. After about 3 minutes add a diced red bell pepper. Once softened add the potatoes and cauliflower.
Combine well.
Add 1 1/2 cups of corn kernels and stir often for several minutes until everything has softened and warmed. Season lightly with more salt and pepper. Add in 1/2 teaspoon each thyme and cayenne.
You have now just made hash. You could enjoy this now, serve with some chicken for a full meal, refrigerate it and heat it up in the morning with eggs mixed in for breakfast...
OR you could continue on and make corn chowder.
See? So many options just from the original potatoes and cauliflower?
Level 3: corn chowder
Add three 14.5 oz cans (a little over 5 cups) of chicken broth (preferably low sodium) to your hash. Add 1/2 teaspoon thyme and 1 1/2 teaspoon cayenne. Mix well. Turn the heat down to medium-low and put the lid on the pot. Walk away. Yup, you heard me. Walk away. Set a timer for 1 hour. Come back once or twice within that hour a stir briefly. Otherwise, leave the pot alone until that timer goes off. When it does, stir quickly (if any skin has developed a brief stir will get rid of it) and remove from heat. Pour in a cup of milk , stir and serve immediately. If you didn't know better you'd think this soup was soo bad for you. It's thick and rich and delicious.
The chowder picture above is before simmering for an hour. You CAN eat it then if you're really hungry, or like thinner soups, but it thickened beautifully, and the flavor gets better (I swear) after the hour of simmering. See below, so much thicker!
potatoes and cauliflower 3 ways
(roasted, hash, corn chowder)
serves 4
ingredients:
- 2 russet potatoes
- 1 small head of cauliflower
- 4 tsp olive oil, divided
- sea salt
- pepper
- 4 garlic cloves, diced
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 1/2 C corn
- 2 tsp cayenne
- 1 tsp thyme
- three 14.5 oz cans of chicken broth
- 1 C milk
directions:
1. Preheat oven to 400 degrees F. Slice potatoes into roughly 12 long slices each (cut 3x4) and spread on a parchment lined baking sheet. Drizzle with 1 tsp olive oil, sea salt, and pepper. Set aside. Cut cauliflower head into florets and spread on a parchment lined baking sheet drizzle with a teaspoon of olive oil, and sea salt and pepper. Bake both sheets for about 45 minutes, until both vegetables are fork tender with crispy edges. Remove from the oven.
2. In a large pot on medium heat, heat 2 teaspoons of olive oil and add the onion and garlic. Stir around until soft, a few minutes. Add the bell pepper and cook until that softens as well. Add the corn, potatoes, and cauliflower. Mix well and season with 1/2 teaspoon each of thyme and cayenne. Add salt and pepper to taste.
3. Add chicken broth and remaining thyme and cayenne. Turn out down to medium-low and pot the pot lid on. Set a timer for one hour and stir briefly only once or twice before timer goes off. Remove from heat and add the milk. Serve immediately.
All three levels of this recipe store in the fridge well for up to a week, and reheat easily.
