- 1 ½ lbs Potatoesbaby potatoes, quartered
- 1 head Cauliflowersmall, cut into florets, about 6 cups
- 3 tbsp Olive oilextra-virgin
- ¾ tsp Kosher Salt
- ¾ tsp Ground coriander
- ½ tsp Cuminground
- ½ tsp Black pepper
- 1 cup Arugula
For tarragon-tahini dressing:
- 3 tbsp Tahiniwell-stirred
- 2 tbsp Lemon juicefresh
- 1 tbsp Tarragonfinely chopped
- 1 tsp Garlicminced
- ¼ tsp Kosher Salt
- ¼ tsp Black pepper
- 2 tbsp Water
Roasted Cauliflower and Potato Salad
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:
Steps to make Roasted Cauliflower and Potato Salad
Preheat the oven to 425 ºF.
Prepare potatoes and cauliflower
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.
Prepare tarragon-tahini dressing