Roasted Cauliflower Potato Salad
Dressed in roasted red pepper vinaigrette, this simple roasted cauliflower potato salad can be served as a salad or a side during any season.
Servings: 4
Ingredients
- For potatoes
- 1-1/2 pounds fingerling potatoes halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For cauliflower
- 1 head cauliflower about 1 pound, cut into 1/2-inch thick slices, then break into small to medium florets
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons pine nuts
- For vinaigrette
- 2 roasted red peppers from a jar, about 1/4 cup packed
- 1 tablespoon white balsamic vinaigrette
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For salad
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 400 degrees F.
- On a sheet pan, toss the potatoes with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Arrange cut side down in a single layer. Roast for 25 minutes until they are golden brown. Flip to the other side and continue roasting for 10 minutes until browned and tender in the middle.
- On another sheet pan, toss the cauliflower with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Spread across the pan in a single layer. Roast for 10 minutes until golden brown at the edges and flip to the other side and continue roasting for 10 minutes to brown on the other side. In the last 2-3 minutes of cooking, add the pine nuts to the baking sheet to toast them.
- For the vinaigrette, combine the red peppers, white balsamic vinegar, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a food processor or blender. Puree until smooth.
- Combine the potatoes, cauliflower and pine nuts in a large bowl. Stir in the vinaigrette and parsley.
- Serve warm or at room temperature.
Notes
The salad is best eaten right after it is roasted. Leftovers can be stored in an airtight container in the refrigerator up to 3 days. Rewarm as desired in a 350-degree F oven.
Nutrition
Calories: 401kcal | Carbohydrates: 38g | Protein: 7g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Sodium: 1752mg | Potassium: 1141mg | Fiber: 7g | Sugar: 4g | Vitamin A: 189IU | Vitamin C: 98mg | Calcium: 59mg | Iron: 3mg