Directions
- 1Place six Yukon Gold B-sized potatoes, a handful of peeled garlic cloves, and a handful of kosher salt into a pot.
- 2Cover the potatoes with equal parts water and vinegar.
- 3Place the pot over medium-high heat and simmer until the potatoes are fully cooked (about 15-20 minutes).
- 4Strain the potatoes and add them back to the pot, adding a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder.
- 5Shake the pot to coat the potatoes.
- 6Press the potatoes onto a sheet tray.
- 7Cut a cauliflower in half from the core end, then cut it through the core again to create quarters.
- 8Hold each quarter upside down by the core and remove the florets.
- 9Cut the larger florets into uniform bite-sized pieces.
- 10Place the cauliflower florets on the same half sheet tray as the potatoes.
- 11Add a cup of diced cabbage to the tray with the potatoes and cauliflower. Drizzle with olive oil, add a pinch of onion powder and a pinch of garlic powder, and toss to combine.
- 12Season the tray with kosher salt and bake in a 425-450°F oven for 15-20 minutes, or until everything is cooked.
- 13While vegetables are roasting, grate two garlic cloves onto a microplane and add to a bowl.
- 14Add a tablespoon of Dijon mustard, three tablespoons of balsamic vinegar, two pinches of kosher salt, a pinch of onion powder, a pinch of black pepper, and half a cup of olive oil to the bowl.
- 15Cut the red leaf lettuce and romaine lettuce in half, then rotate 90 degrees and split again. Wash the lettuce if needed.
- 16Add the easy dressing to the bowl, then add the chopped lettuce.
- 17Add the roasted potatoes and cauliflower to the bowl.
- 18Add a squeeze of lemon and sprinkle with Parmesan cheese.
Ingredients
- 6 Yukon Gold potatoes
- 1 handful peeled garlic cloves
- 1 handful kosher salt
- 1 cup water
- 1 cup vinegar
- 1 splash olive oil
- 1 pinch onion powder
- 1 pinch garlic powder
- 1 cauliflower
- 1 cup diced cabbage
- 1 tablespoon Dijon mustard
- 3 tablespoons balsamic vinegar
- 1 pinch onion powder
- 1 pinch black pepper
- 0.5 cup olive oil
- 1 red leaf lettuce
- 1 romaine lettuce
- 0 Parmesan cheese
- 1 lemon
Equipment
potsheet tray or cookie sheetknifemicroplanebowl
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