Cauliflower Recipe with Garlic Butter Potatoes

Make the Egg Mixture: In a bowl, beat the eggs and mix in the cream. Season with black pepper to taste.
Assemble the Dish: Place the cooked cauliflower florets in a baking dish. Drizzle lightly with olive oil.

Pour the egg and cream mixture over the cauliflower. Sprinkle generously with Parmesan cheese and top with soft mozzarella pieces. Dust the top with paprika for a bit of color and extra flavor.
Bake: Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and golden brown.

2. Prepare the Garlic Butter Potatoes:
Cook the Potatoes: In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for about 10-12 minutes, or until they are just tender. Drain the potatoes and set aside.

Make the Garlic Butter: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Add the Vegetables: Add the chopped onion and bell pepper to the skillet. Sauté until the vegetables are softened, about 5 minutes.

Combine the Potatoes: Add the cooked potatoes to the skillet and toss them in the garlic butter mixture until they are well coated. Season with salt and black pepper to taste.
Finish the Dish: Cook the potatoes in the skillet for an additional 5-7 minutes, stirring occasionally, until they start to crisp up around the edges. Garnish with chopped young spring onions before serving.

3. Serve:
Serve the Cheesy Cauliflower: Once the cauliflower is baked to perfection, remove it from the oven and let it cool slightly before serving. The cheesy, creamy cauliflower pairs wonderfully with the savory garlic butter potatoes.
Plate the Potatoes: Serve the garlic butter potatoes alongside the cheesy cauliflower for a complete and satisfying meal.