Cauliflower florets are a nice substitute for half of the carbs (potatos) in this awesome summer picnic salad.
What you need
- 1 Head of cauliflower, cut into 1-inch florets
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 Tablespoon of garlic powder
- 2 1/2 pounds your favorite potatoes, cubed for a potato salad
- 2 tablespoons white wine vinegar
- 1 cup mayonnaise
- 1 Small onion, minced
- 2 tablespoons Dijon mustard
- 1/4 cup brined capers—drained, rinsed and finely chopped
- 1/4 cup finely chopped parsley, plus more for garnish
- Finely grated fresh horseradish, for serving
Instructions
Preheat the oven to 400°.
- On a large rimmed baking sheet, toss the cauliflower with the oil and season with salt and garlic powder. Roast for 25 to 30 minutes, stirring once, until just tender and lightly browned; let cool
- Meanwhile, in a large saucepan of salted boiling water, cook the potatos just until tender, about 8 minutes. Using a slotted spoon, spread the potatos on a large baking sheet and sprinkle with 2 tablespoons of the vinegar.
- In a large bowl, whisk the mayonnaise, shallots, mustard, capers and the 1/4 cup of parsley.
- Add the cauliflower and potatoes and toss.
- Season with salt and pepper and garnish with parsley.
Serve with horseradish.