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KEEP SCREEN ON

Yield: Makes 4 to 6 servings

Ingredients
Ingredients
4 cups fingerling or mini golden potatoes (1 1/2 lbs.)

1/2 head cauliflower, cored, leaves removed, cut into flowerettes

3 tablespoons extra virgin olive oil

1 teaspoon fresh chopped thyme

Salt and freshly ground black pepper

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Based on 90 ratings

Preparation Method

  1. Preheat Wolf oven in CONVECTION at 450°F.
  2. Combine ingredients in a bowl and stir to coat the potatoes and cauliflower.
  3. Spread evenly over a baking sheet lined with parchment paper. Place in oven.
  4. Roast for 20 to 30 minutes, or until fork tender. Transfer to serving bowl.

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