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
- Total Time: 55 minutes
- Yield: serves 6 - 8 1x
Description
A tasty side dish
Ingredients
- 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
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 153
- Sugar: 2.9g
- Sodium: 454mg
- Fat: 5.3g
- Carbohydrates: 21g
- Protein: 7g
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?
Very nice! Glad Meghan liked it, that always makes for such a better dinner when my kids actually eat what I put in front of them!
Very cute picture of Meghan. 🙂
Your daughter is such a cutie!
I made the recipe tonight and it turned out very good. I made a few changes knowing from previous experience that the potatoes that are on top tend to stay pretty raw even after being in the oven for a long time. Excellent recipe. We served it with cherry tomatoes as a side.
I like to read about original and standard recipes (what might be standard in your house may be very new for my family 🙂 ).
Glad you liked it! “What might be standard in your house may be very new for my family”. Very true! I need to remember that. 🙂
I would have never thought to combine cauliflower and potatoes into a bake…..it looks so good. I will have to try this on my boys 🙂
This looks yummy!
awwww….your daughter is so cute!!!!
I’ve been loving the cauliflower this year so I became very excited when I saw your post! Your potato and cauliflower meal looks delicious! I was surprised to see Dijon mustard included in the recipe. It must add a great flavor to the dish. I’m looking forward to making this soon!
This cracks me up! One of my tots is a 3yr old little girl that frequently uses the phrase … “but that sorta looks a lot bit yucky” when I serve veggies for lunch/snacks.But for some reason {probably because I’m not her mom!} whenever I say…”let’s try one little bitty bite then?” she ALWAYS obliges and often ends up eating it all. I think looks definitely start becoming a factor for kids that age!
Oh my goodness, she is looking too adorable in her pigtails! Must be the cauliflower 😀
Yummy 🙂 I love recipes like this. Sometimes the ones you think are boring or not worthy of sharing are the best 😀 I already love putting potatoes and cauliflower together, but usually with Indian spices for some reason. I’ll have to try this with the sad little cauliflower I’ve been ignoring in my fridge, haha.
I love simple recipes like that!
and I always take pics of everything I prepare, just in case I might post about it on my blog 😉
That looks good! I like to see all kinds of recipes on blogs. Sometimes it’s fun to try new, creative recipes I never would have come up with on my own, but then it is also nice to be reminded that simple and easy can be just as delicious–sometimes even more so!
You always have such creative and delicious recipes! Cheese + mustard + thymes sounds like such an amazing combo. YUM!
We will try this, for sure, because my boys love roasted cauliflower so I’m sure they would love this. Who doesn’t love vegetables with cheese? Love your fall wreath. Meghan is looking so grown-up….adorable picture!