Ingredients

　　3 large russet (baking) potatoes

　　3 tablespoons olive oil

　　1 small head of cauliflower, cut into small flowerets

　　1/3 cup thinly sliced fresh chives plus 8 whole chives for garnish if desired

　　Peel the potatoes, with a melon-ball cutter scoop out as many balls as possible from them, and in a jelly-roll pan toss the balls with the oil and salt and pepper to taste. Roast the potatoes in the middle of a preheated 450°F. oven, turning them occasionally, for 15 minutes. Add the cauliflower, toss the mixture well, and roast it for 10 minutes, or until the cauliflower is tender and golden in spots. Toss the vegetables with the sliced chives and salt and pepper to taste and serve them garnished with the whole chives.