Directions
- 1Place 6 Yukon Gold B-sized potatoes, a handful of peeled garlic cloves, and a good handful of kosher salt into a pot.
- 2Cover the potatoes with equal parts water and vinegar.
- 3Place the pot over medium to high heat and simmer until the potatoes are fully cooked, about 15-20 minutes.
- 4Once the potatoes are fully cooked, strain them.
- 5Add the strained potatoes back to the pot.
- 6Drizzle olive oil over the potatoes.
- 7Add a pinch of onion powder to the potatoes.
- 8Add a pinch of garlic powder to the potatoes.
- 9Shake the pot to coat the potatoes with the seasonings.
- 10Working on a half sheet tray or cookie sheet, press the potatoes down onto the tray.
- 11Remove most of the stem from the cauliflower head.
- 12Cut the whole head of cauliflower in half from the core end.
- 13Lay the cauliflower flat on your cutting board and cut it through the core one more time.
- 14Hold each quarter of the cauliflower upside down by the core, resting it on your cutting board, and follow the core to remove the florets.
- 15For larger florets, cut them into uniform bite-sized pieces, cutting through the core each time.
- 16Place all cauliflower florets on the same half sheet tray as the potatoes.
- 17Add about a cup of diced cabbage to the cauliflower.
- 18Drizzle olive oil over the cauliflower and cabbage.
- 19Add a pinch of onion powder to the cauliflower and cabbage.
- 20Add a pinch of garlic powder to the cauliflower and cabbage.
- 21Mix the cauliflower, cabbage, and seasonings together on the tray, making sure everything is coated.
- 22Season the entire tray with kosher salt.
- 23Place the tray into a 425 to 450 degree Fahrenheit oven for about 15 to 20 minutes, or until everything is cooked and slightly caramelized.
- 24Grate two garlic cloves into a container using a microplane.
- 25Add about a tablespoon of Dijon mustard to the container.
- 26Add three tablespoons of balsamic vinegar to the container.
- 27Add two pinches of kosher salt to the container.
- 28Add a little pinch of onion powder to the container.
- 29Add a pinch of black pepper to the container.
- 30Add about a half a cup of olive oil to the container.
- 31Shake the container vigorously to mix the dressing.
- 32For the red leaf lettuce, hold it by the core, lay it on your cutting board, split the head of lettuce in half leaving the core intact, then rotate 90 degrees and split it again, leaving the core intact.
- 33Cut the romaine lettuce the exact same way as the red leaf lettuce.
- 34Pour some of the prepared dressing into a large mixing bowl.
- 35Add plenty of chopped lettuce to the bowl with the dressing.
- 36Add the caramelized and toasted vegetables, including the potatoes, to the salad bowl.
- 37Squeeze fresh lemon juice over the salad.
- 38Sprinkle Parmesan cheese into the salad.
Ingredients
- 6 Yukon Gold B-sized potatoes
- 1 handful Peeled garlic cloves
- 1 handful Kosher salt
- 0.5 parts Water
- 0.5 parts Apple cider vinegar
- Olive oil
- 1 pinch Onion powder
- 1 pinch Garlic powder
- 1 head Cauliflower
- 1 cup Diced cabbage
- 2 Garlic cloves
- 1 tablespoon Dijon mustard
- 3 tablespoons Balsamic vinegar
- 1 pinch Black pepper
- 1 head Red leaf lettuce
- 1 head Romaine lettuce
- 1 squeeze Lemon
- Parmesan cheese
Equipment
PotStrainerSheet trayCoffee cup (optional)KnifeCutting boardMicroplaneContainerTongs
Tips
- You can boil a bunch of potatoes at the same time and keep them in the refrigerator to eat them more than once in the same week.
- If your potatoes are too hot to handle when pressing them, you can use the bottom of a coffee cup.
- When cutting cauliflower, hold each quarter upside down by the core and follow the core to remove the florets easily. Some parts can be pried apart with fingers.
- Cut larger cauliflower florets into uniform bite-sized pieces by cutting through the core each time to help hold the pieces together.
- When preparing lettuce, hold it by the core, lay it on your cutting board, split the head in half leaving the core intact, then rotate 90 degrees and split it again, leaving the core intact.
- Dress the bowl before adding the lettuce to prevent the lettuce from getting soggy.
- If there's physical dirt or bugs on your lettuce, wash it.
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