# My Wife's Favorite Salad

This is a recipe for a salad that includes roasted potatoes, cauliflower, and cabbage, tossed with a simple balsamic vinaigrette dressing.

- Total time: 15 min
- Cuisine: Italian
- Category: Salad
- Language: en

## Ingredients

- 6 Yukon Gold B-sized potatoes
- 1 handful garlic cloves
- 1 handful kosher salt
- 1 equal parts water
- 1 equal parts vinegar
- olive oil
- 1 pinch onion powder
- 1 pinch garlic powder
- 1 whole head cauliflower
- 1 cup diced cabbage
- 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
- red leaf lettuce
- 1 head romaine lettuce
- lemon
- Parmesan

## Instructions

1. Place six Yukon Gold B-sized potatoes and a handful of peeled garlic cloves into a pot.
2. Add a good handful of kosher salt to the potatoes and garlic in the pot.
3. Cover the potatoes with equal parts water and vinegar.
4. Place the pot over medium to high heat and simmer the potatoes until they are fully cooked, about 15-20 minutes.
5. Once the potatoes are fully cooked, strain them.
6. Add the strained potatoes back into the pot.
7. Drizzle olive oil over the potatoes.
8. Add a pinch of onion powder and a pinch of garlic powder to the potatoes.
9. Shake the pot to coat the potatoes with the seasonings.
10. Working on a half sheet tray, press the potatoes down onto the tray.
11. Remove most of the stem from the cauliflower.
12. Cut the whole head of cauliflower in half from the core end.
13. Cut the cauliflower through the core one more time.
14. Hold each quarter of cauliflower upside down by the core, rest it on your cutting board, and follow the core with your knife to remove the florets.
15. Pry apart any florets that are stuck together with your fingers.
16. For larger cauliflower florets, cut them into uniform bite-sized pieces.
17. Place all your cauliflower florets on the same half sheet tray as your potatoes.
18. Add about a cup of diced cabbage to the cauliflower.
19. Drizzle olive oil over the cauliflower and cabbage.
20. Add a pinch of onion powder and a pinch of garlic powder to the cauliflower and cabbage.
21. Mix the vegetables on the tray to ensure everything is coated.
22. Season the entire tray of vegetables with kosher salt.
23. Place the tray into a 425-450 degree Fahrenheit oven for about 15-20 minutes, or until everything is cooked and slightly caramelized.
24. Grate two garlic cloves into a container using a microplane for the salad dressing.
25. Add about a tablespoon of Dijon mustard to the garlic.
26. Pour three tablespoons of balsamic vinegar into the container.
27. Add two pinches of kosher salt, a pinch of onion powder, and a pinch of black pepper to the dressing ingredients.
28. Pour about a half a cup of olive oil into the container.
29. Close the container and shake vigorously to emulsify the dressing.
30. For 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.
31. Rotate the red leaf lettuce 90 degrees and split it again, leaving the core intact, then chop.
32. Cut the romaine lettuce the exact same way as the red leaf lettuce.
33. If your lettuce has any physical dirt or bugs, wash it thoroughly.
34. Pour some of the prepared easy dressing into a large salad bowl.
35. Add plenty of chopped lettuce to the bowl.
36. Add the caramelized and toasted vegetables, including the potatoes, to the salad bowl.
37. Squeeze some lemon juice over the salad.
38. Sprinkle some Parmesan cheese into the salad.

## Equipment

- pot
- colander
- half sheet tray
- cutting board
- knife
- microplane
- storage container
- tongs
- salad bowl

## Tips

- If eating the salad multiple times in the same week, boil a bunch of potatoes at once, refrigerate them, and smash them onto the tray when ready to eat.
- When cutting cauliflower, ensure to cut through the core to help hold each bite-sized piece together.

## Source

- Original video: https://vt.tiktok.com/ZSS6XG7bY/
- Recipe page: https://www.cliprecipe.com/recipe/80ba4232-5542-4513-b52b-ec96d4059576
- Extracted: 2025-07-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt