When we got home from a party recently my gorgeous boyfriend watered the garden while I frantically had to unleash some inspiration in the kitchen, and this is what came of it.
I started by preheating my oven to 400 degrees, and rummaged around the cabinets to find I had purple potatoes, parmesan, cauliflower, grits, sriracha, smoked paprika, white pepper, and basil on hand. I also found some green onions to use after I took this picture.
I chopped up the cauliflower into bite sized pieces, and sliced the potaoes to be about 1/4 inch thick.
Spread the cauliflower and potatoes onto a baking sheet, drizzle with olive oil, then season with sriracha, white pepper, smoked paprika, and salt and pepper. Toss until everything is evenly coated, and stick into the oven for about 20 minutes. Don’t forget to wash your hands after you handle sriracha! I’ve made the mistake of rubbing my eye after using sriracha… set my life on fire.
While your veggies are in the oven prepare enough grits for two servings according to directions on the package. Dump the parmesan into the grits when they are cooked, followed by a little milk if you like, then stir stir stir. Season with salt and pepper to taste.
When your vegetables are done roasting remove them from the oven and taste to see if they need more salt, they probably won’t need more pepper.
Spoon grits onto a plate, and top with your delicious spicy veggies! Garnish with basil and green onions for a well rounded flavor.
We will definitely be making this again.
Cajun Spiced Potatoes and Cauliflower
1 cup Cauliflower, cut into bite sized pieces
1 cup Potatoes, sliced to be 1/4 inch thick
1 1/2 teaspoon Smoked Paprika
Dash of White Pepper
1 tablespoon Sriracha
Salt and Pepper
2 servings of Grits
1/4 cup Parmesan
Preheat your oven to 400 degrees. On a cookie sheet lined with foil drizzle the vegetables with olive oil, then toss with smoked paprika, white pepper, sriracha, and a conservative amount of salt and pepper. Bake for 20 minutes. While the vegetables bake prepare 2 servings of grits according to package directions, then add the parmesan. Season with salt and pepper, and add a little milk if you like. Serve grits topped with the cajun vegetables, and garnished with chopped fresh basil and green onions.