Favorite Potato and Cauliflower Salad
Dive into this mouthwatering Potato and Cauliflower Salad, where tender roasted potatoes meet golden, caramelized cauliflower for a delightful twist! Drizzled with a zesty homemade dressing, this vibrant dish is perfect for any occasion, whether as a hearty side or a light main. Get ready to impress your taste buds and your guests with this simple yet flavorful creation!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 1 head cauliflower
- 1 piece lemon
- to taste none parmesan cheese
- 1 head red leaf lettuce
- 1 head romaine lettuce
- 6 pieces yukon gold potatoes
Pantry Items
Amounts also listed in instructions below
- balsamic vinegar (to taste)
- black pepper (to taste)
- 1 cup (237 ml) diced cabbage
- dijon mustard (to taste)
- garlic (to taste)
- garlic cloves (to taste)
- garlic powder (to taste)
- kosher salt (to taste)
- olive oil (to taste)
- onion powder (to taste)
- 1 cup (237 ml) water and vinegar
👨🍳 Instructions
- 1
Place the Yukon Gold potatoes and garlic cloves in a pot with kosher salt, then cover with equal parts water and vinegar.
- 2
Simmer over medium to high heat for 15-20 minutes until fully cooked, then strain and return to the pot.
- 3
Add a splash of olive oil, onion powder, and garlic powder to the potatoes and shake to coat.
- 4
Press the potatoes down onto a half sheet tray.
- 5
Cut the cauliflower into florets and add to the same tray with the potatoes.
- 6
Add diced cabbage, olive oil, onion powder, and garlic powder to the cauliflower and mix together.
- 7
Season the tray with kosher salt and roast in a 425-450°F oven for 15-20 minutes until cooked and caramelized.
- 8
For the dressing, grate garlic cloves and mix with Dijon mustard, balsamic vinegar, kosher salt, onion powder, black pepper, and olive oil.
- 9
Prepare the lettuce by cutting it into pieces and wash if necessary.
- 10
Dress the salad bowl with the dressing, add the roasted vegetables, and finish with a squeeze of lemon and Parmesan cheese.
💡 Pro Tips
- ✓Cook potatoes in 50:50 water-vinegar mixture to maintain firm texture - the acid prevents pectin breakdown that causes mushiness while infusing tangy flavor throughout.technique50:50 water-vinegar ratio
- ✓Press cooked potatoes onto the sheet tray while still warm to create flat surfaces that maximize browning area and develop deeper Maillard reactions during roasting.technique
- ✓Roast at 425-450°F for exactly 15-20 minutes to achieve optimal caramelization - lower temps won't develop flavor compounds, higher temps will char before vegetables cook through.timing425-450°F, 15-20 minutes
- ✓Cut cauliflower florets to uniform 1-1.5 inch pieces so they cook at the same rate as the pressed potatoes and achieve even browning.technique1-1.5 inch pieces
- ✓Grate garlic with a microplane for the dressing rather than mincing - this breaks down more cell walls, releasing 30% more allicin compounds for stronger flavor.technique30% more flavor compounds
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Favorite Potato and Cauliflower Salad
Dive into this mouthwatering Potato and Cauliflower Salad, where tender roasted potatoes meet golden, caramelized cauliflower for a delightful twist! Drizzled with a zesty homemade dressing, this vibrant dish is perfect for any occasion, whether as a hearty side or a light main. Get ready to impress your taste buds and your guests with this simple yet flavorful creation!
📝 Ingredients
Shopping List
- 1 head cauliflower
- 1 piece lemon
- to taste none parmesan cheese
- 1 head red leaf lettuce
- 1 head romaine lettuce
- 6 pieces yukon gold potatoes
Pantry Items
Amounts also listed in instructions below
- balsamic vinegar (to taste)
- black pepper (to taste)
- 1 cup (237 ml) diced cabbage
- dijon mustard (to taste)
- garlic (to taste)
- garlic cloves (to taste)
- garlic powder (to taste)
- kosher salt (to taste)
- olive oil (to taste)
- onion powder (to taste)
- 1 cup (237 ml) water and vinegar
👨🍳 Instructions
- 1
Place the Yukon Gold potatoes and garlic cloves in a pot with kosher salt, then cover with equal parts water and vinegar.
- 2
Simmer over medium to high heat for 15-20 minutes until fully cooked, then strain and return to the pot.
- 3
Add a splash of olive oil, onion powder, and garlic powder to the potatoes and shake to coat.
- 4
Press the potatoes down onto a half sheet tray.
- 5
Cut the cauliflower into florets and add to the same tray with the potatoes.
- 6
Add diced cabbage, olive oil, onion powder, and garlic powder to the cauliflower and mix together.
- 7
Season the tray with kosher salt and roast in a 425-450°F oven for 15-20 minutes until cooked and caramelized.
- 8
For the dressing, grate garlic cloves and mix with Dijon mustard, balsamic vinegar, kosher salt, onion powder, black pepper, and olive oil.
- 9
Prepare the lettuce by cutting it into pieces and wash if necessary.
- 10
Dress the salad bowl with the dressing, add the roasted vegetables, and finish with a squeeze of lemon and Parmesan cheese.
💡 Pro Tips
- ✓Cook potatoes in 50:50 water-vinegar mixture to maintain firm texture - the acid prevents pectin breakdown that causes mushiness while infusing tangy flavor throughout.technique50:50 water-vinegar ratio
- ✓Press cooked potatoes onto the sheet tray while still warm to create flat surfaces that maximize browning area and develop deeper Maillard reactions during roasting.technique
- ✓Roast at 425-450°F for exactly 15-20 minutes to achieve optimal caramelization - lower temps won't develop flavor compounds, higher temps will char before vegetables cook through.timing425-450°F, 15-20 minutes
- ✓Cut cauliflower florets to uniform 1-1.5 inch pieces so they cook at the same rate as the pressed potatoes and achieve even browning.technique1-1.5 inch pieces
- ✓Grate garlic with a microplane for the dressing rather than mincing - this breaks down more cell walls, releasing 30% more allicin compounds for stronger flavor.technique30% more flavor compounds