Roasted Potatoes And Cauliflower with Chives

Ready in 1 hour

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1 sm Head cauliflower; cut into
3 lg Russet; (baking) potatoes
1/3 c Thinly sliced fresh chives
; flowerets
; chives for garnish if
3 tb olive oil

Original recipe makes 1 servings



Peel the potatoes, with a melon-ball cutter scoop out as many balls as possible from them, and in a jelly-roll pan toss the balls with the oil and salt and pepper to taste. Roast the potatoes in the middle of a preheated 450F. oven, turning them occasionally, for 15 minutes. Add the cauliflower, toss the mixture well, and roast it for 10 minutes, or until the cauliflower is tender and golden in spots. Toss the vegetables with the sliced chives and salt and pepper to taste and serve them garnished with the whole chives. Serves 4. Gourmet September 1992

Calories Per Serving: 90 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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