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🥗 Potato and Cauliflower Salad

A hearty and flavorful salad featuring roasted potatoes and cauliflower, perfect as a side dish or a light meal.

Ingredients

  • Vegetables:
  • 2 cups potatoes, diced
  • 2 cups cauliflower florets
  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced

  • Salt and pepper, to taste

  • Optional Add-ins:

  • Chopped fresh parsley
  • Sliced green onions
  • Crumbled feta cheese

Instructions

  1. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the diced potatoes and cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, or until golden and tender. Allow to cool slightly.

  2. Prepare the Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.

  3. Assemble the Salad: In a large bowl, combine the roasted potatoes and cauliflower. Drizzle the dressing over the vegetables and toss gently to coat.

  4. Add Optional Ingredients: If desired, mix in chopped fresh parsley, sliced green onions, or crumbled feta cheese for added flavor and texture.

  5. Serve: Enjoy the salad warm or at room temperature as a side dish or light meal.

Notes

  • Feel free to customize the salad by adding other roasted vegetables or your favorite herbs.
  • This salad pairs well with grilled meats or can be served on its own for a vegetarian option.

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