Potato & Roasted Cauliflower Salad With Olives & Arugula

 
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This is another slightly modified recipe from Joshua McFadden’s book, Six seasons- A new way with vegetables and is a lighter, less carb heavy version of a regular potato salad. It’s great on it’s own as a light lunch, but would also go well as a side with other roasted veggies and some kind of grilled or roasted protein option like chicken, or a vegan alternative.

Ingredients

  • One pound new potatoes, rinsed and lightly scrubbed

  • One pound cauliflower, cut or broken into florets no bigger than about 1.5 inches

  • 1/3 cup pitted olives, chopped

  • 1/4 small red onion, thinly sliced

  • 1/3 cup seeded pickled peppers, roughly chopped. I actually used some home made sauerkraut and pickled green beans because the pickled peppers were hard to find, so any pickled product would probably work fairly well.

  • 1/2 cup of chopped arugula

  • 3oz feta cheese or vegan alternative such as kite hill cream cheese

  • Juice of half a lemon

  • 1 teaspoon chopped fresh thyme leaves

  • 1/2 teaspoon of dried chili flakes (optional)

Method

  1. Put the potatoes in a large pot and add water until they’re just covered and then add a tablespoon of salt. Bring them to a boil and reduce the heat to simmer until tender, about 20 to 25 minutes.

  2. While the potatoes are cooking, heat the oven to 375 F. Put the cauliflower in a bowl and toss with a 1/4 cup of olive oil and 1/2 teaspoon of salt. Spread the cauliflower on a baking tray and roast until they are tender and starting to brown, about 20 to 25 minutes.

  3. Drain the potatoes and return them to the pot. Crush them a bit with a fork to create lots of crevices and then add a couple tablespoons of the lemon juice and a good glug of olive. Season with salt and pepper and toss to combine, then leave to cool.

  4. Once everything has cooled a bit, add the cauliflower to the potatoes and then the olives, onions, pickled vegetables, thyme and chili. Season with salt and pepper, add a bit more olive oil and the rest of the lemon juice and toss everything to combine. Taste and adjust seasoning if necessary.

  5. Whip up the feta or the alternative vegan cheese with a few tablespoons of olive oil until creamy, either in a bowl with a fork or in a blender if you prefer.

  6. Add the cheese mixture and the arugula to the rest of the veggies and fold it all together gently.

This salad can be eaten cold, but is best served slightly warm or at room temperature.

 
Andrew Williamson