Roasted Potato Balls and Cauliflower

• 6 peeled russet potatos
• 1 small head of cauliflower, cut into pieces
• 1/4 cup olive oil
• 2 tbsp seasoned rice wine vinegar
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper and salt to taste
• 1/2 tsp cajun seasoning
• 1/2 tsp granulated garlic or garlic powder
• 1 tsp Worcestershire sauce
• 1/2 tbsp granulated sugar
• 1 tsp hot sauce, such as Franks brand
• 2 tbsp parmesan cheese
• 1/4 cup shredded sharp cheddar cheese

1. Preheat oven to 450.
2. Line a baking sheet with foil, spray foil lightly with non stick spray.
3. In a large bowl whisk olive oil, vinegar, Italian seasoning, salt, pepper, cajun seasoning, garlic, hot sauce, Worcestershire sauce and sugar.
4. Mix.well
5. With a melon baller, scoop out as many raw potato rounds as you can.
6. Have cauliflower cut into pieces
7. Blanch potato balls in a saucepan of simmering chicken broth ( or salted water) for 5 minutes, drain and pat dry.
8. :
9. Toss potato balls and raw cut cauliflower in seasoned olive oil, coat well..
10. .Place on prepared foil lined pan in a single layer.
11. Bake 15 minutes, stir and cool 10 to 15 minutes more until.potatoes are crisp and cauliflower is starting to brown.
12. Add both cheeses and return to oven just to melt,about 1 minute.
13. Stir and place on serving plate.
14. Serve hot.

potatos, head of cauliflower, olive oil, rice wine vinegar, italian seasoning, black pepper, cajun seasoning, garlic, worcestershire sauce, sugar, hot sauce, parmesan cheese, shredded sharp cheddar cheese

Taken from cookpad.com/us/recipes/368618-roasted-potato-balls-and-cauliflower (may not work)