Smoky Cauliflower & Potato Salad
This Smoky Cauliflower & Potato salad makes a delicious vegan meal or can be an accompaniment to your main meal. The best part is that the yummy sauce is made without Mayo, Yoghurt or Cream. The final result is a cauliflower salad using roasted sweet & Irish potatoes in smoked paprika.
Servings: 4 people
Calories:
Cost: 10€
Equipment
- vegetable steamer
- large bowl
- Large saucepan
- baking sheet
- knife
Ingredients
Smoked Paprika Roasted Potatoes
- 3 medium potatoes
- 2 small Sweet potatoes
- 2 medium onions
- 3 whole garlic with skin on
- 1 tablespoon smoked paprika (depending on if you like it)
- 1 teaspoon sumac (optional)
- 1 hot pepper (optional)
- 3 olive/coconut melted oil
- pinch salt
- fresh thyme
Steamed colored cauliflower
- 3 cups colored cauliflowers of your choice, here I'd green, purple and white cauliflowers. Or just use white cauliflower
- 2 small potatoes for the sauce
- 2 cups boiling water
- pinch salt
Potato Dijon mustard sauce
- 2 steamed then mashed potatoes
- 2 roasted garlic
- 1 tablespoon baobab
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard sauce with seeds
- 1 teaspoon vinegar (I use apple cider vinegar)
- pinch salt
- 3-5 tablespoons cold water (you can use the steaming cauliflower water)
Extra ingredients
- 1 lemon zest
- fresh herbs of your choice ( here I added chives, dill, and thyme)
Instructions
- Start by heating your oven at 190°C
- Slice potatoes, sweet potatoes and onions into small bite size-pieces.
- In a large bowl, put the spices with the salt then add oil. Whisk them together to mix well.
- Put the sliced sweet potatoes, onions, and potatoes in the bowl with the spices.
- Mix well, making sure to coat all the potatoes and sweet potatoes with spices
- Put them in the oven to roast, after 15 mins, remove them from the oven, try to turn the potatoes and the sweet potatoes, then put them back in the oven for the next 5 mins
- Remove them from the oven and let them cool
- While the potatoes are roasting, steam your cauliflower and the 2 small potatoes.
- I place my vegetable steamer in a saucepan, add the cauliflower florets, then pour boiling water over everything. I find it time-saving, since the water is already boiling, so the steaming starts immediately.
- If you don't have a boiler to boil water, then boil water in a saucepan large enough to insert a steaming basket
- Steam for 15 mins or till tender to your liking.
- Let them cool.
- During that time chop fresh herbs of your choice.
- Now make the sauce,
- Take the steamed potatoes and mash them using a fork in a small bowl
- Add the roasted garlic and mash well
- Now add the rest of the ingredients, adding water little by little till you get a creamy sauce
- Assemble the cauliflower potato salad
- In the large bowl, bring in the roasted veggies, the steamed cauliflower, and the sauce
- Bring in the herbs
- Grate the zest of the lemon on top of the cauliflower potato salad and mix everything gently
- Taste for the seasoning, add hot pepper if you want to
- Enjoy this cauliflower salad while still warm or store in your fridge if you'd like it cold
- I sincerely thank you for sharing and pinning this recipe
Notes
- I didn't include the cooling time, since this depends on whether you want to eat this salad warm or cold.
- If the recipe makes up a little more salad than you need. simply store the extra in a sealed container in the fridge and consume it within 3 days.
- I don't weigh my veggies, because we eat a lot of them here. The measurements are just a guide. Adjust according to how many people are being served this cauliflower potato salad or make more as meal prep.
- I use a lot of smoked paprika, so feel free to adjust the quantity to your liking.
- If you don't really like smoked paprika, go for sweet paprika instead.
- Feel free to use other spices as well, according to what you love.