Delicious Mess: Potato and Roasted Cauliflower Salad

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers lower fat content while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Cover 1 pound of new potatoes with water and add kosher salt.

Set the pot to boil and boil the potatoes for 15 minutes.

Add olive oil and salt to 1 pound of cauliflower florets and toss to coat.

Place the cauliflower on a rimmed baking sheet.

Preheat the oven to 375°F (190°C) and bake the cauliflower for 20 to 30 minutes.

Thinly slice about 1/4 of a red onion.

Roughly chop 1/4 cup of pepperoncini peppers.

Juice 1 lemon and set aside.

After 15 minutes, drain the boiled potatoes and return them to the pot.

Smash the potatoes with a fork to create crevices.

Pour fresh lemon juice and a glug of extra virgin olive oil over the smashed potatoes, then add fresh black pepper and sea salt.

Set the smashed potatoes aside to cool.

Pulse 3 ounces of feta cheese in a blender until creamy, adding olive oil while mixing.

Take the roasted cauliflower from the oven and set aside some for a vegan portion.

Add the roasted cauliflower to the smashed potatoes.

Add chopped olives, sliced onions, thyme, and chili flakes to the mixture.

Toss the mixture gently to combine.

Season with more salt, black pepper, lemon juice, and olive oil to taste.

Fold in the creamy feta cheese gently.

Add a handful of arugula and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens