Gourmet Spanish Tapas: Cauliflower and Potato Delight

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, combine the cauliflower florets and diced potatoes. Drizzle with olive oil, and season with smoked paprika, cumin, cayenne pepper, salt, and pepper. Toss until the vegetables are well coated.

3.Spread the cauliflower and potato mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through for even cooking.

4.While the vegetables are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper, sautéing until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove from heat and set aside.

5.Once the cauliflower and potatoes are done roasting, remove them from the oven and let them cool slightly. In a serving dish, combine the roasted vegetables with the sautéed onion and bell pepper mixture. Toss gently to combine.

6.Garnish with fresh chopped parsley and serve warm with aioli on the side for dipping.