Garlicky Potatoes, Green Beans and Cauliflower

Lesley Baradel
Garlicky Potatoes, Cauliflower and Green Beans
Garlicky Potatoes, Cauliflower and Green Beans

Garlicky Potatoes, Green Beans and Cauliflower

Liven up your side dishes by putting different vegetable combinations together like potatoes, green beans and rice.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dishes
Cuisine American
Servings 4 people
Calories 133 kcal


  • 3/4 lb fingerling potatoes scrubbed but not peeled
  • 1 tsp kosher salt divided
  • 3 cups cauliflower florets
  • 3/4 lb green beans
  • 3 Tbsp extra-virgin olive oil
  • 2 tsp minced garlic
  • 1/2 tsp smoked Spanish paprika optional
  • 1 Tbsp white balsamic vinegar


  • In a large pot, cover the fingerling potatoes with water and add 1/2 teaspoon kosher salt. Bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are almost tender, about 8 minutes. Add the cauliflower florets and green beans to the pot and continue to cook until tender, about 5 more minutes.
  • Meanwhile in a small skillet, heat the olive oil. Add the garlic and cook over low heat until golden brown, about 1 minute. Add the paprika if using and remove from the heat.
  • Drain the vegetables well and transfer to a serving bowl. Season with the remaining salt and drizzle the garlic mixture over the vegetables. Sprinkle with the vinegar, toss well and serve.


Chef’s Note:
  • White balsamic vinegar is preferred so as not to affect the color of the vegetables. White wine vinegar or sherry vinegar could also be used.
  • Baby red potatoes may be used in place of the fingerling potatoes if preferred. 


Calories: 133kcalCarbohydrates: 17gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 252mgFiber: 4gSugar: 4g
Keyword cauliflower, green beans, potatoes
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