Potato and Roasted Cauliflower Salad

  • Potato and Roasted Cauliflower Salad subs in the cauliflower for half the potatoes in a regular recipe upping the vegetables for this traditionally starchy side.

    Potato and Roasted Cauliflower Salad subs in the cauliflower for half the potatoes in a regular recipe upping the vegetables for this traditionally starchy side. Deb Lindsey for The Washington Post

 
Posted8/1/2017 6:00 AM

1 pound new (small) potatoes, rinsed and lightly scrubbed, as needed

½ teaspoon salt, plus more as needed

                                                                                                                                                                                                                       
 

2 tablespoons fresh lemon juice, or more as needed

5 tablespoons extra-virgin olive oil

¼ teaspoon freshly ground black pepper, or more as needed

1 pound cauliflower, cut or broken into small florets (no bigger than 1½ inches)

½ cup chopped pitted olives (preferably a mix of black and green)

1/3 cup thinly sliced red onion (from one-quarter of a small onion)

¼ cup chopped pepperoncini or other pickled peppers (about 4)

1 teaspoon fresh thyme leaves

½ teaspoon crushed red pepper flakes

3 ounces feta cheese

½ cup lightly packed arugula leaves, chopped (see note)

Lemon wedges, for serving

Preheat the oven to 375 degrees. Put the potatoes in a large pot of cold, salted water, and bring to a boil over high heat. Reduce the heat until it's gently bubbling (medium-low), and cook until the potatoes are tender, 20 to 25 minutes. Drain and return them to the pot.

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Use a fork to crush and smash the potatoes, creating lots of crevices. Add the lemon juice, 1 tablespoon of the oil, ¼ teaspoon of the salt and the pepper, and toss gently. Let cool.

While the potatoes are cooking, toss the cauliflower on a rimmed baking sheet with another 1 tablespoon of the oil and ¼ teaspoon of the salt. Roast (middle rack) until tender and browned around the edges, 20 to 30 minutes.

Add the just-roasted cauliflower to the smashed potatoes. Add the olives, red onion, pickled peppers, thyme and crushed red pepper flakes, and toss gently to incorporate.

Crumble the feta into the bowl of a mini food processor or blender; pulse until creamy. With the motor running, drizzle in the remaining 3 tablespoons of oil until well incorporated.

                                                                                                                                                                                                                       
 

Add the whipped feta to the salad and fold gently. Add the arugula and fold again (unless you plan to serve the salad later; see headnote). Taste, and add more salt, pepper and lemon juice, as needed. Serve slightly warm or at room temperature, with lemon wedges on the side. The salad can be refrigerated for up to 3 days.

Note: reserve the arugula and add at the last minute.

Serves 4 to 6

Nutrition | Per serving (based on 6): 240 calories, 5 g protein, 19 g carbohydrates, 17 g fat, 4 g saturated fat, 15 mg cholesterol, 640 mg sodium, 3 g dietary fiber, 3 g sugar

Adapted from "Six Seasons: A New Way with Vegetables," by Joshua McFadden (Artisan, 2017).

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