Roasted cauliflower & baby potatoes

Goodbye to all that (potato peeling from before)

According to recipe writing convention, we are obliged to start with a lengthy story concerning our dish. In fact, the longer the better. Words are free, use them freely!

Our introduction is then followed by a paragraph, or three, or two concerning any relevant family history with this recipe, preferably together with any relatable memories (childhood memories are zingers!) associated with its preparation. If you don’t have any, just make it up! If you are still stumped, well then tell the audience about your day (and yes please do so at considerable length).

You got this! Now close out the exposition with a brief paragraph concerning any adjustments or handy tips the reader may find useful in its preparation.

Almost done! Now go back through your recipe and add lots of superlatives concerning the dish, words like “The Ultimate” and “Amazing” always do the trick. Also feel free to tack on “Grandma's” (or even better “Nana´s”) to youe recipe name. This means it’s personal, and being personal is what draws the likes.

Now finally, and most importantly, add in lots of pop-up advertisements for viagra, hair loss, weight loss to your recipe and then just publish the darn thing! (Well those are the advertisements that always are popping up for me anyway….what do you mean you never get those?)

Daddy’s Ultimately Amazing upside down roasted baby potatoes with cauliflower

Ingredients (enough for 2 as a side dish)

This dish also works great without the cauliflower, just replace with more potatoes.

• one small cauliflower (cut into small florets)

• 300 gram small potatoes chopped in half

• small bunch chopped parsley

• 25g grated parmesan

• large drizzle of olive oil

• salt and pepper

• small bunch timian

• 1 teaspoon garlic powder

• large pinch of paprika

cut shallow grooves into the halved baby potato - this will result in a deeper roasted potato

Method

• Cut small squares into the chopped potatoes and set aside. See picture below.

• Drizzle olive oil on bottom of baking pan then add the chopped parsley and parmesan and then sprinkle over salt and pepper.

• Place potatoes skin face down (see picture) and arrange together with cauliflower florets. This is why we call them upside down potatoes.

• Place timian on top and then then drizzle with some olive oil. Sprinkle paprika over the dish and place in oven at 180C fan for 45 minutes.

• Serve as a side dish with barbecue or cod or anything that takes your fancy really.