Roasted Fingerling Potatoes And Cauliflower
4 cups fingerling or mini golden potatoes (1 1/2 lbs.)
½ 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
Preheat Wolf oven in CONVECTION at 450°F. Combine ingredients in a bowl and stir to coat the potatoes and cauliflower. Spread evenly over a baking sheet lined with parchment paper. Place in oven. Roast for 20 to 30 minutes, or until fork tender. Transfer to serving bowl.
Makes 4 to 6 servings.