Jalepeno-roasted Cauliflower & Herb-roasted Potatoes, or Jalepeno-grilled Cauliflower & Herb-grilled Potatoes, depending on the weather

If there's one thing I love, it's veggies. If there's one thing I love even more, it's roasted veggies. I don't know how or why roasting (like grilling) brings out the flavor of vegetables so well. Not only is the taste mouth-watering, but the smell of roasting veggies cooking away in the oven makes me drool all over the floor; it's really quite messy. Tonight was originally supposed to be a grilling night, but since it's quasi rainy, I'm going with plan B -- roasting. In the oven now are Herb-roasted Potatoes and Jalepeno-roasted Cauliflower and my drooling-sequence has already commenced. Normally we would do these in foil on the grill, but Seattle's weather is providing me the opportunity to try them in the oven. Tonight I served these two side dishes with a little pan-fried Field Roast (Lentil Sage) and it was one of the best meals I've made in a long while. So, I'm posting both recipes here with the grilled and roasted versions so that you can eat them any time of year, regardless of the weather.

Jalepeno-grilled Cauliflower - Serves 4

1 head of cauliflower, cut into quarters keeping the main stem attached
1/3 cup olive oil
4+ slices of pickled jalepenos, diced
2 cloves garlic, minced
1/2 tsp salt
fresh ground pepper
1/2 tsp savory (or other dried herb)

1. Mix all ingredients except cauliflower together and set aside for at least 10 minutes to allow flavors to combine.
2. Brush the cauliflower with the olive oil mixture and allow to sit for at least 10 minutes.
3. Place cauliflower sections on medium high heat on an outdoor grill. Cook until grill marks are present, about 5 minutes, then flip and cook another 5 minutes.
4. Wrap each cauliflower section, tightly, in a piece of heavy foil, making sure to baste each piece again with the remaining oil mixture before you seal it closed. Seal tightly!
5. Cook over medium heat on the grill for about 20-30 minutes, turning regularly, until cauliflower is tender. When serving, make sure to drizzle any olive oil from inside the foil onto the plated cauliflower.

Jalepeno-baked Cauliflower - Serves 4

1 head of cauliflower, cut into quarters keeping the main stem attached
1/3 cup olive oil
4+ slices of pickled jalepenos, diced
2 cloves garlic, minced
1/2 tsp salt
fresh ground pepper
1/2 tsp savory (or other dried herb)

1. Mix all ingredients except cauliflower together and set aside for at least 10 minutes to allow flavors to combine.

2. Place the cauliflower in a casserole dish and baste with olive oil mixture. Place a cover on the casserole dish.
3. Bake in a 450-degree oven for 25 minutes, basting at least once. Lower the oven temperature to 375 and bake for another 5-10 minutes until fork tender.

Herb-grilled Potatoes - Serves 4

1/8 cup olive oil

• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 3/4 teaspoon salt
• 4 large potatoes, peeled and cubed
• 4 cloves of garlic, minced
• 
  
• 1. Spray two large rectangles of foil with oil.
• 2. In a large bowl, combine all ingredients. Toss until potatoes are coated in herbs. Place potatoes on the foil and form into sealed packets.
• 3. Place packets on a grill at medium heat for 30+ minutes, until fork tender.

Herb-roasted Potatoes - Serves 4

1/8 cup olive oil

• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 3/4 teaspoon salt
• 4 cloves of garlic, minced
• 4 large potatoes, peeled and cubed
• 
  
• 1. Preheat oven to 450 degrees.
• 2. In a large bowl, combine all ingredients. Toss until potatoes are coated in herbs. Place potatoes in a single layer on a roasting pan or baking sheet.
• 3. Roast for 25 minutes in the oven, turning occasionally. Turn the oven down to 375 and cook, turning occasionally, until browned on all sides.