I noticed while whipping up this delicious roasted cauliflower and potato salad that I tend to make a lot of different variations on the same theme. Clearly, I’m a sucker for anything cauliflower related.
This recipe came about because Whole Foods had cauliflower on sale: 2 for $5. I’ve learned to take advantage of a cauliflower sale, especially at Whole Foods, where one head is usually $4.99! I often end up buying my cauliflower at other stores because even for this cauliflower lover, that is just too expensive, especially when I can literally eat the whole head standing at the stove. Once those freshly roasted babies are plucked from the oven it takes an act of God not to finish them off right then, floret by delicious floret. Good thing I had some potatoes in there to slow me down.
I created this salad in celebration of May being salad month, but also because I needed to eat up that cauliflower. I have another head in the fridge…any thoughts on what I should make?
This salad is the perfect use for roasted cauliflower and potatoes, two of my favorite veggies to roast. I roasted them pretty simply with just olive oil, salt and pepper. I placed the roasted veggies on a bed of sunflower microgreens (another favorite from Whole Foods), but you could use any green you prefer. I also added a bit of steamed lentils for some protein and fiber and topped the salad with roasted pistachios for some crunch. Pumpkin seeds would have also been a great choice.
I don’t think this salad even needed dressing, but I drizzled on a bit of Tessemae’s Ranch dressing. It’s a tangy, slightly creamy dressing that really tastes nothing like traditional Ranch, which is a good thing (not a Ranch fan).
I hope you’ll try this satisfying and tasty roasted cauliflower and potato salad! It’s a delicious lunch or quick weeknight dinner. You could even throw some protein on top if you’re so inclined.
Roasted Cauliflower and Potato Salad
- 1 head cauliflower florets
- 5-6 baby potatoes halved
- Sea salt and freshly ground pepper
- 2-3 Tbsp olive oil
- 1/2 cup steamed lentils
- Big handful microgreens or any green
- 10 roasted pistachios
- drizzle of your favorite salad dressing
Preheat oven to 425. In a large bowl toss together cauliflower florets and potatoes with olive oil, salt and pepper. Make sure to use enough oil to coat the veggies. Roast for 20-25 minutes or until tender. Remove from oven and let cool slightly. In a serving bowl, layer greens, lentils and roasted vegetables. Drizzle with dressing and top with nuts.