Cauliflower Potato Salad Recipe

Rating 5.0
| 1
This roasted cauliflower potato salad is an east Asian twist on the traditional potato salad. Fragrant spices mingle with tender cauliflower and potatoes for a delicious side dish.
Utensils Lunch
Globe Indian
15
ingredients
9
steps
60
minutes
Chef Denis is a seasoned chef with 43 years of experience working in the culinary world. His past roles include banquet chef, executive sous chef, private chef and even being the owner of a catering business, where he hosted both private events and intimate dinners. For the last 28 years, he's spent his time working as a culinary teacher, sharing his passion and knowledge with his students and aspiring chefs to create outstanding, memorable events.

Ingredients

Servings:
6
3 lb
red or Yukon gold potatoes, washed and cut into quarters
1
large bay leaf
salt and pepper. to taste
1/2 cup(s)
peas
1
small head of cauliflower, cut into florets
1 cup(s)
chopped red onion
1/4 cup(s)
vegetable oil
1/2 tsp
ground cumin
1 tsp
ground turmeric
1/2 tblsp
coriander
2 tsp
chopped garlic
1
small hot pepper of your choice, diced
1/2 cup(s)
olive oil
1/4 cup(s)
red wine vinegar
1/2 cup(s)
chopped cilantro

Directions 9 steps | 60 Minutes

Step 1

Preheat the oven to 400°F. Place the potatoes in a large pot and cover them with cold water. Add the bay leaf and season with salt.

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Step 2

Bring the mixture to a boil and then lower the heat to a simmer. Cover and cook until you can easily pierce the potato with a knife, about 15-20 minutes.

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Step 3

Add the peas into the pot during the last minute of boiling.

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Step 4

While the potatoes are simmering, roast the cauliflower. In a large bowl, combine the cauliflower florets, red onion, vegetable oil, cumin, turmeric, coriander, garlic and hot pepper. Toss to coat evenly.

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Step 5

Place the cauliflower mixture on a sheet pan and roast for 20 minutes.

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Step 6

Turn the oven to broil and broil the cauliflower mixture for 5 minutes.

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Step 7

Drain the potato and peas and place them in a mixing bowl. Add the olive oil and the red wine vinegar and toss to coat. Let the potatoes come to room temperature before seasoning with salt and pepper to taste.

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Step 8

Add the roasted cauliflower and the cilantro to the potato mixture. Toss until evenly combined. Taste for seasoning. If it seems a bit dry, add more oil and vinegar.

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Step 9

Serve and enjoy!

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Notes:

  • Cauliflower potato salad is a great side dish paired with any grilled steak.

Nutrition Per Serving
View All
CALORIES
460
FAT
27.9 g
PROTEIN
6.8 g
CARBS
48.4 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Jolee S.

Jolee

22 Jul 2022

This is such a flavorful and unique (and healthy!) side dish!

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