Sometimes, I have a hard time deciding which recipes I should feature on my blog. I never know what is going to strike a chord or, most importantly, which recipes are going to be most useful for my readers.
This is not a recipe I planned to blog about. This was one of those we-need-a-side-dish-what-ingredients-can-I-throw-together type things. As I was making it, I decided to snap a few pictures, just in case. Even then, I doubted this simple little vegetable bake would make it to the blog.
I didn’t even take a picture of the final product. What you see at the top of this post is leftovers. Yep. Leftovers. So what prompted me to change my mind and include this understated recipe? This silly little girl:
I figure if there is a vegetable recipe that Meghan eats her entire portion, it’s worth sharing. Getting her to eat her vegetables is not nearly as easy as it was when she was 6 months-2 1/2 years. Those were the good ol’ days. Now, I never know what she’s going to like or what she’s going to declare yucky.
By looks, she declared this dish yucky, for sure. I told her, however, she absolutely could not have any more yogurt (one of her side dishes at dinner since she didn’t have a smoothie for breakfast) unless she tried her vegetables first. Veeeerrrry reluctantly, she took a bite of a potato. Then she took another bite. And another. Soon, she ate all the potatoes and cauliflower on her plate.
So that’s why I’m sharing this recipe. Meghan likes it! Woo hoo! An added bonus is that I also thought it was delicious and Tim liked it enough to have seconds. If the whole family loves it, why not share?
Potato cauliflower bake
A tasty side dish
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: serves 6 - 8 1x
- Category: Side Dish
- Cuisine: American
- 1 pound russet potatoes, cut into 1-inch wedges
- 1 pound cauliflower, cut into small pieces
- 1 cup shredded cheddar cheese (I used white, mild cheddar)
- 1/2 cup milk (any kind should work here, I used unsweetened almond)
- 2 teaspoons country Dijon mustard (regular Dijon would be good, too)
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees.
- In a large bowl, combine the potatoes, cauliflower, cheese, mustard, thyme, salt and pepper. Mix until thoroughly combined. Transfer the mixture to a medium casserole dish. Bake in the preheated oven until the potatoes and cauliflower are tender and lightly browned, about 45 minutes.
- Serving Size: 1 of 8 servings
- Calories: 153
- Sugar: 2.9g
- Sodium: 454mg
- Fat: 5.3g
- Carbohydrates: 21g
- Protein: 7g
Keywords: Vegetable side dish
Next time, I think I will try broccoli instead of cauliflower since Meghan will usually eat simply roasted cauliflower without a problem. I have a much harder time getting her to eat broccoli. Either way, I’m happy to have a new vegetable recipe that my toddler enjoys and hope your family will like it, too.
Question: What type of recipes do you find most useful on a blog? Do you like only totally original, creative recipes or are standard recipes like this your favorite?