Lunch: Potato-and-Roasted-Cauliflower Salad

Recipe by Jolene Bouchon Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad. The white-on-white combo gets zingy lift from briny capers, mustard, and freshly grated horseradish.

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

Instructions

Preheat 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.
Meanwhile, 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.
In 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. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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