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Cauliflower Pepper Potato Salad

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Ingredients

  • For the roasted cauliflower and potatoes:
  • 1 head cauliflower
  • 1 pound russet potatoes, cubed into big chunks
  • 3 Tablespoons regular olive oil
  • Salt
  • Pepper
  • For the piquillo pepper sauce:
  • 1/2 cup piquillo peppers, chopped
  • 1/4 cup parsley, stems and leaves chopped {I used flat leaf parsley but you can use curly}
  • 1/4 cup almonds, chopped
  • 1 Tablespoon sherry vinegar
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon paprika
  • 3 garlic cloves, minced
  • 3 Tablespoons extra virgin olive oil

Details

Preparation

Step 1

Preheat the oven to 475 degrees F. Wash and dry the produce. Core the cauliflower and chop into bite sized florets and place in a large mixing bowl. Cube the potatoes in large chunks and add to the cauliflower.
Drizzle regular olive oil over the cauliflower and potatoes and sprinkle with salt and pepper. Evenly spread on two large cookie sheets. Roast for 35 minutes, tossing half way through.
While the cauliflower and potatoes roast make the sauce. In a medium mixing bowl combine the piquillo peppers, parsley, almonds, sherry vinegar, smoked paprika, paprika and garlic and mix to combine. Slowly add the extra virgin olive oil and whisk until it creates a paste. Season with salt and pepper.
Remove the cauliflower and potatoes and put back into the large mixing bowl. Pour the sauce over and gently toss. Serve with fresh arugula or on its own. Garnish with more parsley if you like.

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