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May 14, 2018

Roasted Cauliflower Potato Salad

A twist on traditional potato salad, this roasted cauliflower potato salad has a mix of lemony mashed potatoes and cauliflower with cherry tomatoes, red onions and peppery arugula.

A twist on traditional potato salad, this roasted cauliflower potato salad has a mix of lemony mashed potatoes and cauliflower with cherry tomatoes, red onions and peppery arugula.

That doesn’t mean I fully turn my back on the great indoors.

There are still certain dishes that are fantastic roasted in the oven.

Potato salad is a classic.

However, I am not a fan of traditional versions with boiled potatoes that are mayonnaise-based.

The thought of a creamy salad sitting in the sun does not appeal to me at all.

In general, I much prefer salads that rely on vinaigrette or lemon juice for dressing.

Potatoes are a great partner for veggies including cauliflower, so why not use them in a salad together.

This roasted cauliflower potato salad celebrates the best of this sturdy starch and vegetable.

Roasted Cauliflower Potato Salad

How To Make A Roasted Cauliflower Potato Salad

To start, I simmer a pound of new potatoes in salted water for 20-25 minutes until they are tender.

Then I use a fork to roughly mash them stirring in olive oil, lemon juice, salt and pepper.

While the potatoes are simmering, I begin the prep for the cauliflower and tomatoes.

I toss the cauliflower florets and halved cherry tomatoes in olive oil, salt and pepper and spread them out into a single layer on a sheet pan.

They roast for 25-30 minutes until the cauliflower is browned at the edges and the tomatoes are wrinkled.

With all the components ready, I fold the cauliflower and tomatoes into the mashed potatoes with chopped pitted olives, sliced red onions, feta, arugula and red pepper flakes.

This roasted cauliflower potato salad has a toasty, nutty flavor from cooking the cauliflower in the oven.

It also has a salty bite thanks to the feta cheese and olives.

If you end up with leftovers, just add more arugula to stretch it into a more greens based salad.

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Roasted Cauliflower Potato Salad

Roasted Cauliflower Potato Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 50-55 minutes
  • Yield: Serves 4 1x

A twist on traditional potato salad, this roasted cauliflower potato salad has a mix of lemony mashed potatoes and cauliflower with cherry tomatoes, red onions and peppery arugula.

Ingredients

1 pound new potatoes

3 tablespoons olive oil

Juice of 1 lemon

2 teaspoons kosher salt

1/2 teaspoons black pepper

1 pound cauliflower florets

3/4 cup halved cherry tomatoes

1/3 cup chopped pitted green & black olives

1/4 small red onion, thinly sliced

1/2 teaspoon red pepper flakes

1/4 cup crumbled feta

1 handful arugula

Instructions

Place the potatoes in a large saucepan. Cover with cold salted water. Bring to a boil, reduce the heat and simmer for 20-25 minutes until tender. Drain the water and return the potatoes to the pan. Use a fork to smash the potatoes. Stir in 2 tablespoons olive oil, lemon juice, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Preheat the oven to 400 degrees F. Place the cauliflower and tomatoes on a sheet pan lined with parchment and toss with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper and spread into a single layer. Roast for 20-25 minutes until the cauliflower is golden brown at the edges and the tomatoes are wrinkled.

Combine the potatoes and cauliflower in a large bowl. Gently toss with the olives, onions, tomatoes, red pepper flakes, feta and arugula.

Notes

Adapted from Six Seasons by Joshua McFadden

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