Spicy Cauliflower and Potatoes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A delicious, satisfying side dish - or even a meal unto itself. Ingredients:
3 tablespoons olive oil |
1 medium onion |
3 garlic cloves, minced |
2 lbs red potatoes |
1 head cauliflower |
2 (4 ounce) cans mild chopped green chilies |
1 1/2 cups grated monterey jack cheese (or one of your choosing) or 1 1/2 cups havarti cheese (or one of your choosing) or 1 1/2 cups brick cheese (or one of your choosing) |
1 jalapeno pepper (optional) |
Directions:
1. Heat olive oil in wide, deep skillet or Dutch oven.
2. Slice onions and add to pan, cooking over medium heat until wilted, stirring occasionally.
3. Add garlic and continue to cook.
4. As onion cooks, wash and cut potatoes into 1 chunks. Trim cauliflower and cut it into pieces no bigger than the potatoes.
5. Add potatoes to pan and increase heat to high. Stirring often, cook about 10 minutes.
6. Add cauliflower, lots of salt and pepper and canned chilies.
7. If you're using a Jalapeno, mince it and add to pan.
8. Stir well, cover and lower heat to medium-low. Cook 15 minutes or until cauliflower is tender.
9. Place in serving bowl and toss with half of cheese.
10. Sprinkle remaining cheese over top.
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