Roasted Cauliflower and Potato Salad is a fresh take on classic potato salad made healthier. Oven-roasted cauliflower florets and baby potatoes tossed in a creamy tarragon-tahini dressing and mixed with peppery arugula. This recipe comes together quickly and delivers a delicious side dish perfect for summer picnics and BBQs.
First up, toss the cauliflower florets and baby potatoes with olive oil, coriander, cumin, black pepper, and salt. To ensure even cooking, choose baby potatoes similar in size. Spread the vegetables on a baking sheet in an even layer and roast for 30 to 40 minutes, stirring once halfway through. Meanwhile, prepare the tarragon-tahini dressing. I use a mix of tahini and lemon juice to create a creamy, slightly tangy, a little nutty, and flavorful dressing. And the garlic and fresh tarragon bring in even more flavor. Season with salt and black pepper, and thin out the dressing with a splash of water. Toss the roasted veggies with a flavor-packed dressing and stir in the arugula. Finish the salad off with a grind or two of fresh black pepper, and enjoy!
To make the Roasted Cauliflower and Potato Salad, you will need the following ingredients:
Preheat the oven to 425 ºF.
On a large rimmed baking sheet, place 1 ½ pounds quartered baby potatoes and cauliflower florets. Drizzle with 3 tablespoons olive oil and sprinkle with ¾ a teaspoon salt, ½ a teaspoon coriander, ½ a teaspoon cumin, and ½ a teaspoon black pepper and toss well. Spread the vegetables in an even layer.
Roast the vegetables for 30 to 35 minutes, tossing once halfway through, until lightly charred and tender.
In a small bowl, combine 3 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon finely chopped fresh tarragon, 1 teaspoon minced garlic, ¼ teaspoon each kosher salt and black pepper; stir to combine well. Whisk in 2 tablespoons of water to thin out the dressing.
In a salad bowl, place the roasted cauliflower and potatoes and spoon half of the dressing over the top. Gently toss to combine. Stir in 1 cup arugula, and finish with the remaining dressing and additional cracked black pepper.
Serve and enjoy!
Kick your go-to potato salad up a notch and make this easy and delicious Roasted Cauliflower and Potato Salad. Perfectly seasoned and oven-roasted veggies tossed in a flavorful tarragon-tahini dressing and mixed with peppery arugula, will have your mouth watering! Give this recipe a try, and please come back to leave a comment below!
This roasted cauliflower and potato salad was superb! It was so simple to make, and we enjoyed it at our picnic with friends.
¡Estoy super emocionada! Hice esta ensalada para una fiesta y fue un éxito total. A mí esposo le encantó la mezcla de la coliflor y las papas, ¡y la salsa es simplemente divina! Definitivamente un nuevo favorito para nuestras reuniones familiares. 🎉
Superb
I stumbled upon this recipe while looking for summer sides. The roasted cauliflower adds a unique twist to the usual potato salad. My friends loved it at the BBQ last week!
Superb
This salad's a hit at fam BBQs, sooo delish!
Superb roasted delight!
This salad was a hit at our BBQ. So easy and tasty, loved it!
Super easy to make and delish. Love it.
This salad was a big hit at my picnic. Super easy to make, and everyone loved it. I'll make it again.
Absolutely loved this roasted salad! Made it for a BBQ last week, and everyone was raving! The tahini dressing is lush. Can't wait to whip it up again. Perfect summer dish!
I made this salad for my family's summer BBQ. Everyone loved the creamy tahini dressing. It's a great alternative to traditional potato salad and super easy to prepare.
This salad was a hit at my picnic! So flavorful and easy to make!
No mayo? I love it! Thanks for sharing a healthy potato salad!
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