Prep Time: 20 minutes
Cooking Time: 10 minutes
Ingredients
- 2 - 15 oz cans whole potatoes
- 2 large heads of cauliflower
- 1 tbsp butter
- 1 tbsp olive oil
- 1 & 1/2 tsp dired parsley
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp rubbed sage
- 1/2 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/2 tsp black pepper
Instructions
- Open cans of potatoes and cut potatoes in half.
- Chop head of cauliflower into pieces that are similar size to the potatoes.
- In a large skillet over medium heat, cook potatoes and cauliflower in butter and oil for 6-8 minutes or until browned.
- Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.
Recipe Tip: Can substitute/exclude any spices that you don’t have in the cabinet or add ones you like!
Nutrition Facts
- Number of Servings Per Container: 8
- Serving Size: 3/4 cup
- Calories: 120
- Total Fat: 3.5g, 5%
- Saturated Fat: 1.5g, 7%
- Trans Fat: 0g
- Cholesterol: less than 5mg, 0%
- Sodium: 280mg, 12%
- Total Carbohydrate: 20g, 7%
- Dietary Fiber: 5g, 17%
- Total Sugars: 2g
- Added Sugars: 0g, 0%
- Protein: 4g, 7%
- Vitamin D: 0mcg, 0%
- Calcium: 40mg, 3%
- Iron: 2mg, 12%
- Potassium: 600mg, 12%