Go Back
–+ servings
Print Add to Collection

Roasted Potato Romanesco Bowl with Creamy White Bean Dijon Sauce

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 People

Ingredients

  • 1 lb yellow or red potatoes, cut into bite-sized pieces
  • 1 large head romanesco, cut into florets about 4-5 cups
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 3 cups thinly sliced cabbage
  • ½ cup crumbled bacon optional
  • ½ cup sauerkraut optional
  • ½ cup loosely packed fresh parsley or dill chopped
  • Black pepper

Creamy dijon sauce:

  • 1 (15 oz) can cannellini beans (about 1 ½ cups), drained and rinsed
  • ½ cup water
  • ¼ cup dijon mustard
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 clove garlic
  • ½ tsp kosher salt
  • Substitute broccoli (or cauliflower) if you can't find romanesco. The broccoli will likely cook faster, so check on it after 15 minutes in the oven.

Best way to cook bacon:

  • Preheat oven to 375F. Line a baking sheet with parchment and arrange 12 oz bacon slices in one layer. Bake for 20 minutes, then flip and back for 5-10 more minutes, or until super crispy. Keep an eye on them - thickness may change cooking time.

Items you can prep ahead (optional)

  • Cook bacon (if using)
  • Cut 1 lb yellow or red potatoes into bite-sized pieces
  • Prep 1 head romanesco into florets (about 4-5 cups)
  • Thinly slice 3 cups cabbage
  • Make creamy dijon dressing

Instructions

  • Preheat oven to 450F. Line two baking sheets with parchment paper. Add potatoes to one sheet and romanesco to the other. Toss each baking sheet with 1 tablespoon olive oil and ½ teaspoon salt. Bake for 25 minutes, or until the potatoes are cooked through and browned on the bottom and the romanesco is tender and charred in spots.
  • Meanwhile, add all dressing ingredients to a high-speed blender and blend until smooth (it may be a little bit chunky from the bean skins). Taste and add more salt, if needed.
  • Transfer the roasted veg to a large bowl along with the cabbage and toss to mix everything together.
  • Serve the salad drizzled generously with the dressing (about ⅓-½ cup per person) and topped with bacon (if using), sauerkraut (if using), herbs, and lots of black pepper.

Notes

Substitutions:

  • To make vegan, skip the bacon.
  • Substitute broccoli or cauliflower for the romanesco.
  • Up the protein with a side of grilled sausage or even some scrambled eggs (or serve on top of a bed of quinoa).

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Roasted veggies: up to 6 days in the fridge
    • White bean dijon sauce: up to 7 days in the fridge

Leftovers + Repurposing:

  • Warm up leftover roasted veg. Top with plenty of sauce, bacon (if using), sauerkraut (if using), herbs, and lots of black pepper.
  • This makes a great side to any protein, especially a delicious bratwurst! 
  • Make it extra hearty by making it a quinoa bowl.