Try this simple sheet pan cauliflower and potatoes recipe the next time you need a simple and delicious plant-based meal! Great as a side dish too for non-plant-based friends and family!
There’s something a bit luxurious about using all fresh ingredients in a meal when you’ve been focussing on mostly pantry staple meals or things out of the freezer, isn’t there? Of course we’ve been trying to limit our trips to the grocery store and we really don’t go inside at all. We’ve been placing an online order once every week or two and doing the parking lot pick-up thing, which has worked well. Our local stores have mostly had what we needed, but I’ve mostly made my meal time game plans based on simple pantry ingredients just in case some things became hard to find. I just didn’t want to deal with having a whole meal plan that I couldn’t make because of ingredient shortages. Well, that hasn’t happened, so I decided to try making a plant-based version of a sheet pan recipe that I’d found recently. A neat thing that I discovered last year was that you can pretty successfully replace chicken with cauliflower in just about any recipe you come across. So I decided to try it again in this lemon, garlic, and rosemary sheet pan cauliflower and potatoes recipe.
Ingredients Needed for The Sheet Pan Cauliflower and Potatoes
The only thing my grocery store didn’t have available this week was fresh garlic and what I had left was pretty old, so I just used garlic powder.
- Cauliflower
- Potatoes
- Lemons
- Garlic
- Rosemary
- Salt and Pepper
- Olive Oil
So simple. So good.
How to Make the Sheet Pan Cauliflower and Potatoes
The neat thing about making plant-based versions of regular recipes is that the method for making the meal is often so much easier than in the original recipe. You really can completely skip the pre-browning that would be required with chicken and just stick everything straight on the sheet pan.
Basically you’ll slice and arrange your cauliflower and potatoes on a sheet pan or a glass baking dish, then you’ll mix all the flavourful ingredients together in a big bowl. You’ll dump the contents of the bowl evenly over the cauliflower and potatoes, then bake in the oven until everything is a beautiful golden brown.
Well, actually, you can see that the cauliflower and potatoes were a nice golden color on mine, but the lemon juice that ran out onto the parchment and some of the little bits of rosemary got quite charred. This is the price you pay for those nice crispy edges though! Worth it.
We love a good oven-baked cauliflower steak in this house and this recipe is just basically a fun variation on that. I don’t know how many people I’ve heard say that their husband’s favourite plant-based meal is a cauliflower steak and Chris definitely loves them too. If you’re trying to move your family towards eating more plant-based meals, definitely give this one a try.
He even took a picture of his plate once we got everything served up. I don’t think he’s ever done that before. Ever.
Here’s the full printable recipe!
Try this simple sheet pan cauliflower and potatoes recipe the next time you need a simple and delicious plant-based meal! Great as a side dish too for non-plant-based friends and family!
- 1 head Cauliflower (cut into steaks and smaller florets)
- 1 Lemon
- 2 tbsp Fresh rosemary leaves (plus a few full sprigs for an artful effect)
- 1/2 tsp Garlic powder (or 2-3 fresh cloves, minced)
- 1 tbsp Lemon juice
- 1/8 cup Olive oil
- Salt and pepper (to taste)
- 4 Potatoes (sliced into large coins)
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Preheat the oven to 400 degrees. Slice the potatoes into coins and the cauliflower into two steaks, breaking the remaining cauliflower up into florets. Arrange the Cauliflower steaks and potato coins on a parchment-lined baking sheet. Add some of the cauliflower florets to roast as well, or just set the aside to use for another purpose.
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Slice the lemon and throw it in a large bowl. Add all remaining ingredients to the large bowl and stir it well.
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Pour the contents of the bowl over the cauliflower and the potatoes on the sheet pan. Arrange the lemons and the rosemary sprigs so they look pretty. 🙂 It will seem as though there isn't nearly enough liquid to cover everything, but it's plenty. The flavouring components of this recipe are very intense and you'll end up with some very tart potatoes if you add any extra lemon juice. Using less liquid also allows everything to brown more easily.
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Bake in the oven for 30-35 minutes, turning the potatoes and cauliflower halfway through. Serve with a salad, green vegetable, and your favorite dinner rolls.
MORE IDEAS LIKE THIS
- Plant-Based Quinoa, Broccoli, and Cheese Casserole
- Slow Cooker Meatballs – Plant-Based Version
- Plant-Based Shepherd’s Pie With Lentils
- Slow Cooker Apple Pie Dump Cake
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.