Cauliflower Potato Salad

Name: Cauliflower Potato Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 head cauliflower (rinse and cut into florets); 1 pound russet potatoes (cubed into big chunks); 3 tablespoons regular olive oil; Salt; Pepper; 1/2 cup piquillo peppers (chopped {or sub in roasted red peppers, chopped}); 1/4 cup parsley (stems and leaves chopped {I used flat leaf parsley but you can use curly}); 1/4 cup almonds (chopped); 1 tablespoon sherry vinegar; 3/4 teaspoon smoked paprika; 4 garlic cloves (minced); 3 tablespoons extra virgin olive oil

Cauliflower Potato Salad is a hearty roasted mix of cauliflower, potatoes and tossed in a smoky piquillo pepper sauce with crunchy almonds. This makes a delicious side dish for almost any meal.

Prep15 min
Cook35 min
Total50 min
Makes6 servings
Calories254

Ingredients

6 servings

For the roasted cauliflower and potatoes:

1 head cauliflower (rinse and cut into florets)
1 pound russet potatoes (cubed into big chunks)
3 tablespoons regular olive oil
Salt
Pepper

For the piquillo pepper sauce:

1/2 cup piquillo peppers (chopped {or sub in roasted red peppers, chopped})
1/4 cup parsley (stems and leaves chopped {I used flat leaf parsley but you can use curly})
1/4 cup almonds (chopped)
1 tablespoon sherry vinegar
3/4 teaspoon smoked paprika
4 garlic cloves (minced)
3 tablespoons extra virgin olive oil

Method

1
Preheat the oven to 475 degrees F. Wash and dry the produce. Core the cauliflower and chop into bite sized florets and place in a large mixing bowl. Cube the potatoes in large chunks and add to the cauliflower.
2
Drizzle regular olive oil over the cauliflower and potatoes and sprinkle with salt and pepper. Evenly spread on two large cookie sheets. Roast for 35 minutes, tossing half way through.
3
While the cauliflower and potatoes roast make the sauce. In a medium mixing bowl combine the piquillo peppers, parsley, almonds, sherry vinegar, smoked paprika, and garlic and mix to combine. Slowly add the extra virgin olive oil and whisk until it creates a paste. Season with salt and pepper.
4
Remove the cauliflower and potatoes and put back into the large mixing bowl. Pour the sauce over and gently toss.
5
Serve with fresh arugula or on its own. Garnish with more parsley if you like.

Notes

Store the leftovers in an airtight container for up to 4 days. You can reheat in a skillet, the oven or microwave. Yes you can but it will have a crunchier texture. If you prefer a softer texture similar to potatoes, steaming or boiling the cauliflower for a few minutes is the best option. If you roast cauliflower until al dente then you can quickly rinse with cold water or place it in an ice bath to keep it from getting mushy. Yes it actually tastes even better after a few hours in the fridge, as the flavors meld together.