Roast Pork Sheet Pan Dinner with Potatoes and Cauliflower

AS EASY AS …
1. Place the seasoned pork roast on one side of the rack.
2. After an hour of roasting, place the potatoes next to the pork, and roast another hour.
3. Finally, add the cauliflower florets for the final hour of roasting.

Makes 4 servings Total time: 4 hours

1 Pork Shoulder (5-6lbs) Defrosted

Combine in a small bowl:

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 tbsp Italian Seasoning

1 tsp Black Pepper

1 tsp Salt

2 tbsp Olive Oil

Toss:

2 lbs Small Yukon Gold Potatoes, washed and driedOr large baking potatoes cut in 4

6 cups Cauliflower Florets (about 1lb)

2 tbsp Franks Hot Sauce (or your fav hot sauce)

Preheat oven to 325°. Coat a rack and baking sheet with nonstick spray; set rack inside baking sheet.

Combine granulated garlic, onion powder, Italian seasoning, 2 tsp. salt, and 1 tsp. pepper. Brush pork with 1 Tbsp. oil; rub with seasoning mixture. Transfer pork to prepared rack.

Toss potatoes with remaining 1 Tbsp. oil; season with salt and pepper.

Toss cauliflower with hot sauce.

Roast pork for 1 hour.

Arrange potatoes next to pork; return baking sheet to oven and roast until pork begins to brown, 1 hour more.

Arrange cauliflower next to potatoes; return baking sheet to oven and roast until pork is fork-tender and a thermometer inserted into the thickest part registers 185°, about 1 hour more.

Rest pork 10 minutes before slicing.

Slice pork and serve with potatoes, cauliflower and a big green salad.

Print Options:

Roast Pork Sheet Pan Dinner with Potatoes and Cauliflower