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.
Lunch
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.

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.

Step 3

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

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.

Step 5

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

Step 6

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

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.

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.

Step 9

Serve and enjoy!


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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