Name: Potato-and-Roasted-Cauliflower Salad
Cook time: 40 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 3 lb. cauliflower; 1/4 c. grapeseed oil; kosher salt; 1 1/4 lb. fingerling potatoes; 2 tbsp. Champagne vinegar; 1 1/4 lb. baby red potatoes; 1 c. mayonnaise; 2 small shallots; 2 tbsp. Dijon mustard; 1/4 c. brined capers; 1/4 c. finely chopped parsley; finely grated fresh horseradish

Step 1Preheat the oven to 400 degrees F. On a large rimmed baking sheet, toss the cauliflower with the oil and season with salt. Roast for 25 to 30 minutes, stirring once, until just tender and lightly browned; let cool.

Step 2Meanwhile, in a large saucepan of salted boiling water, cook the fingerlings just until tender, about 8 minutes. Using a slotted spoon, spread the fingerlings on a large baking sheet and sprinkle with 1 tablespoon of the vinegar. Repeat with the baby red potatoes and remaining 1 tablespoon of vinegar; let cool.

Step 3In a large bowl, whisk the mayonnaise, shallots, mustard, capers, and the 1/4 cup of parsley. Add the cauliflower and potatoes and toss. Season with salt and garnish with parsley. Serve with horseradish.

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Potato-and-Roasted-Cauliflower Salad

Ingredients

Directions

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