Oven Potatoes and Cauliflower with Wild Garlic Pesto
The potatoes and cauliflower from the oven with wild garlic pesto from Spoonsparrow are perfect for after work or a quick lunch.
Ingredients
- 400 g Potatoes
- 4 tbsp olive oil
- Salt
- Pepper
- Sweet Paprika Powder
- 500 g Cauliflower (1 head)
- 1 bunch Wild garlic
- 30 g Almonds
- 8 tbsp Vegetable broth (or water)
Instructions
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1.
Thoroughly wash the potatoes and cut them into wedges. Mix in a bowl with 1 tbsp olive oil, salt, pepper and paprika powder. Line a baking sheet with baking paper and spread the potatoes on one half of the sheet. Bake the potatoes in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) for about 20 minutes.
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2.
Meanwhile, wash, clean and cut the cauliflower into florets. Peel and chop the stalk into small pieces. Mix the cauliflower in a bowl with 1 tbsp olive oil, salt and pepper. After the potatoes have finished baking, add them to the free half of the baking sheet and continue cooking for another 20 minutes.
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3.
In the meantime, wash and shake the wild garlic dry. Toast the almonds in a pan without fat until they smell fragrant. Let the almonds cool slightly and then finely blend them with wild garlic, the remaining olive oil and vegetable broth or water. Season with salt and pepper.
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4.
Place the potatoes and cauliflower on 2 plates and drizzle with pesto.
