Preheat oven to 350F on the convection setting, if your oven has it. If not, use 360 on a normal oven setting. 

Cut your Yukon Gold potatoes into wedges, I typically cut in half the long-ways, then cut 3-4 wedges out of each half. You’ll get less or more depending on your potato size. You want the wedges to be about 1-1.5″. 

Wash and chop your cauliflower so it’s in florets. Set aside. 

Toss the potatoes in oil so they are lightly covered. Then add 1-2 Tbsp oil to your baking pan. Pour the vegetables, and any remaining oil, onto the pan. Sprinkle salt, pepper, and garlic powder over the top. 

Place in the oven for 30 minutes. Meanwhile, shred the gruyere cheese, and toss the cauliflower lightly in oil as well and put on a new sheet pan.  

Once 30 minutes has passed, check ONE of your potatoes. If the bottom is already crispy and releases from the pan quickly and easily, you can toss them. Otherwise, if they stick a lot, add a touch more oil near the sticky spots and just leave them be, and sprinkle the shredded cheese over the pan with potatoes.

Add cauliflower to the oven and Cook both potatoes and cauliflower for ~20-25 minutes. The potatoes should be crispy, the cheese golden brown, and the cauliflower soft with a little browning on the edges. 

Remove from the oven and using a thin, ideally metal, spatula, scrape the potatoes, cauliflower and cheese off the pans. If the potatoes are sticking for any reason, add a touch more oil and toss back in the oven for another 5 minutes before continuing, so that you can loosen the potatoes without ripping off the crust you worked so hard to get! In the future, add more oil to your pan so this doesn’t happen.