Crispy Smashed Cauliflower and Potatoes

Tender steamed Cauliflower florets and baby Potatoes, gently flattened, seasoned with Garlic and Black Pepper, and roasted with a savory low-fat Parmesan crust until golden and crispy, all topped with a sweet and savory caramelized Cherry tomato and Garlic reduction.

Ingredients

• 1/2 medium head of Cauliflower, cut into large florets
• 4 medium baby Potatoes, scrubbed and left unpeeled
• 1 tablespoon Olive oil (divided)
• 1/2 cup Low-fat vegetarian Parmesan cheese, finely grated
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Coarsely ground Black Pepper
• 1/2 teaspoon Sea Salt
• 1 cup Cherry tomatoes, halved
• 2 cloves Garlic, thinly sliced
• 1 teaspoon Balsamic vinegar
• 1/2 teaspoon Sugar

Instructions

Cooking the Vegetables

1. Place the Potatoes in a large pot of salted water and bring to a boil.
2. Cook the Potatoes for 12 to 15 minutes until they are almost tender.
3. Add the Cauliflower florets to the same pot for the last 8 minutes of cooking.
4. Drain both well and let them steam dry for 3 minutes until they are completely dry to the touch.

Prep and Smashing

1. Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
2. Arrange the cooked Potatoes and Cauliflower florets on the baking sheet, leaving space between each piece.
3. Use the flat bottom of a drinking glass to gently press down on each Potato and Cauliflower floret until it is flattened to about 1 cm thickness.

Seasoning and Roasting

1. Lightly brush the smashed Potatoes and Cauliflower with 2 teaspoons of Olive oil.
2. Sprinkle evenly with Sea Salt, Garlic powder, and Black Pepper.
3. Top each flattened piece with a generous dusting of low-fat Parmesan cheese.
4. Roast in the preheated oven for 20 to 25 minutes until the edges are deeply golden brown and crispy.

Preparing the Tomato Garlic Topping

1. While the vegetables are roasting, heat the remaining 1 teaspoon of Olive oil in a small non-stick pan over medium heat.
2. Add the sliced Garlic and halved Cherry tomatoes to the pan.
3. Cook for 5 to 7 minutes until the tomatoes soften, blister, and begin to release their juices.
4. Stir in the Balsamic vinegar and Sugar, reducing the heat to low.
5. Simmer gently for 3 more minutes until the mixture becomes thick, jammy, and beautifully caramelized.

Assembly

1. Remove the crispy Cauliflower and Potatoes from the oven and transfer them to a serving platter.
2. Spoon the warm caramelized Cherry tomato and Garlic topping evenly over the crispy vegetables just before serving.

Variations

• Smoky Paprika: Sprinkle a pinch of sweet smoked paprika over the vegetables before roasting to add depth.
• Nutritional Yeast: Swap the Parmesan for nutritional yeast for a completely dairy-free, cheesy flavor profile.
• Sesame Crust: Add a teaspoon of toasted sesame seeds to the Black Pepper topping for extra crunch.
• Balsamic Glaze Drizzle: Drizzle a tiny amount of thick balsamic glaze over the finished dish instead of mixing it into the pan.
• Onion Powder: Add a pinch of onion powder to the Garlic powder mixture for a deeper savory taste.

Troubleshooting

• If the Potatoes are too hard to smash, boil them for 3 more minutes next time before draining.
• If the Cauliflower falls apart completely when smashed, reduce its cooking time by 2 minutes in the next preparation.
• If the vegetables stick to the bottom of the glass while smashing, lightly coat the bottom of the glass with a drop of Olive oil.
• If the cheese burns before the Potatoes get crispy, move the baking sheet to a lower rack in your oven.
• If the dish is soggy instead of crispy, ensure your oven is fully preheated to 200°C (400°F) and do not crowd the baking sheet.
• If the tomato topping is too watery, simmer it for 2 to 3 extra minutes on low heat until the liquid evaporates and turns jammy.
• If the sliced Garlic in the topping starts to burn, lower the heat immediately and add a splash of water to cool the pan.