Ingredients: 6 cups cauliflower florets 2 cups potatoes thinly sliced (1/4″ thick) 6 garlic cloves sliced 4 tablespoons extra virgin olive oil 1 teaspoon rubbed sage salt and pepper to taste Instructions Preheat oven to 425 degrees. Toss all ingredients together. Place on parchment paper lined baking sheet in a single layer. Roast until just tender, about 20-25 minutes. Post navigation PreviousWatermelon RadishNextSpinach Quiche Cups Related posts Fritata with Pumpkin, Spinach & Ricatta March 30, 2018 Spinach Quiche Cups March 30, 2018 Sun Tea March 30, 2018 Lightened Up Sweet Potato Casserole March 30, 2018 Cancel ReplyYou must be logged in to post a comment.