Directions
- 1Place six 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).
- 4Strain the potatoes and add them back to the pot.
- 5Add a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder to the potatoes; shake the pot to coat.
- 6Press the potatoes onto a half sheet tray or cookie sheet.
- 7Cut a cauliflower in half from the core end, then cut it through the core one more time to create quarters.
- 8Remove the florets from each quarter, and cut any larger pieces into uniform bite-sized pieces, cutting through the core to help hold them together.
- 9Place the potatoes and cauliflower florets on the same half sheet tray.
- 10Add a cup of diced cabbage, a drizzle of olive oil, a pinch of onion powder, a pinch of garlic powder, and season with kosher salt.
- 11Mix everything together on the tray to coat, then bake in a 425-450 degree oven for 15-20 minutes, or until cooked and slightly caramelized.
- 12While the vegetables are roasting, make the salad dressing.
- 13Grate two garlic cloves onto a microplane into 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, rotate 90 degrees, and split again, leaving the core intact.
- 16Wash the lettuce, add it to a bowl with the dressing. Add the roasted vegetables, a squeeze of lemon, and sprinkle with Parmesan cheese.
Ingredients
- 6 Yukon Gold B sized 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 drizzle olive oil
- 1 pinch onion powder
- 1 pinch garlic powder
- 1 kosher salt
- 2 garlic cloves
- 1 tablespoon Dijon mustard
- 3 tablespoons balsamic vinegar
- 2 pinches kosher salt
- 1 pinch onion powder
- 1 pinch black pepper
- 0.5 cup olive oil
- 1 red leaf lettuce
- 1 romaine lettuce
- 1 squeeze lemon
- 1 Parmesan
Equipment
potcolanderhalf sheet tray or cookie sheetknifemicroplanebowl
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