Directions 9 steps | 60 Minutes
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.
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.
Add the peas into the pot during the last minute of boiling.
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.
Place the cauliflower mixture on a sheet pan and roast for 20 minutes.
Turn the oven to broil and broil the cauliflower mixture for 5 minutes.
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.
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.
Serve and enjoy!
- Cauliflower potato salad is a great side dish paired with any grilled steak.