55m$22.37Yogurt-Lemon Potato Cauliflower Bake
Roasted Yukon Gold potatoes, cauliflower, cherry tomatoes, and baby spinach make a hearty family dinner, finished with a modest lemony Greek yogurt sauce. Olive oil, garlic, and oregano give it a simple Mediterranean flavor.
- Energy
- 442 calories per serving
- Protein
- 14.6 g per serving
- Carbs
- 70.1 g per serving
- Fat
- 15.2 g per serving
- Sodium
- 713 mg per serving
Shopping options
Extra-virgin olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Cauliflower florets
1.5 Pound
Kroger® Cauliflower Florets Bag BIG DEAL!
100%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Lemons
2 Count
Kroger® Fresh Lemons Bag
13%
Plain Greek yogurt
0.5 Cup
Kroger® Plain Nonfat Greek Yogurt Tub
13%
Cherry tomatoes
1 Pint
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
100%
Baby spinach
5 Ounce
Simple Truth Organic® Baby Spinach
100%
Kosher salt
1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Dried oregano
2 Teaspoon
Kroger® Oregano Leaves Shaker
7%
Yukon Gold potatoes
2.5 Pound
Yukon Gold Potatoes
100%
Garlic
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Yukon Gold potatoes-2.5 lb
- cauliflower florets-1.5 lb
- cherry tomatoes-1 pint
- baby spinach-5 oz
- plain Greek yogurt-0.5 cups
- lemons-2 medium
- extra-virgin olive oil-0.25 cups
- garlic-3 cloves
- dried oregano-2 tsp
- kosher salt-1.25 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F with racks in the upper and lower thirds. Scrub and cut the potatoes into 3/4-inch pieces, halve any large cauliflower florets, halve the tomatoes, rinse and dry the spinach, juice the lemons, and mince the garlic; keep the yogurt chilled.
Keep knife blades angled away from fingers while cutting produce.
Wash produce before cutting and keep the cutting board clean after handling unwashed produce.
Divide the potatoes and cauliflower between the sheet pans. Add the olive oil, oregano, 1 teaspoon salt, black pepper, and 2 cloves minced garlic; toss until evenly coated and spread into single layers.
Roast for 25 minutes at 425°F, switching the pan positions halfway through, until the potatoes are starting to turn golden and the cauliflower is browned at the edges.
Use oven mitts when switching the hot sheet pans.
Scatter the tomatoes over the pans, toss gently, and roast for 12 to 15 minutes more until the potatoes are fork-tender, the cauliflower is deeply browned, and the tomatoes are blistered.
Use oven mitts when handling the hot sheet pans.
While the vegetables finish, whisk the Greek yogurt with 2 tablespoons lemon juice, the remaining 1 clove minced garlic, and the remaining 1/4 teaspoon salt until smooth and spoonable.
Remove the pans from the oven. Pile the spinach over the hot vegetables, drizzle with the remaining 2 tablespoons lemon juice, return to the oven for 2 minutes, then toss until the spinach is just wilted.
Use oven mitts when removing and returning the hot sheet pans.
Divide the bake among 4 dinner plates and top each serving with 2 tablespoons lemon yogurt sauce. Serve hot from the oven.
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