Directions
- 1Place six Yukon Gold B-sized potatoes into a pot. Add a handful of peeled garlic cloves and a good handful of kosher salt.
- 2Cover the potatoes with equal parts water and vinegar. Simmer until fully cooked (about 15-20 minutes).
- 3Strain the potatoes and add them back to the pot. Add a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder. Shake the pot to coat the potatoes.
- 4Press the potatoes onto a sheet tray. If too hot, use the bottom of a coffee cup.
- 5Cut the cauliflower in half from the core end. Cut it through the core one more time.
- 6Hold each quarter upside down by the core and remove the florets by following the core. Cut larger pieces into uniform bite-sized pieces, cutting through the core each time to hold them together.
- 7Place the cauliflower florets on the same sheet tray as the potatoes.
- 8Add about a cup of diced cabbage to the tray with the potatoes and cauliflower. Drizzle with olive oil, add a pinch of onion powder and garlic powder, and mix together.
- 9Season the tray with kosher salt.
- 10Bake in a 425-450 degree oven for 15-20 minutes, or until everything is cooked.
- 11While vegetables are roasting, grate two garlic cloves onto a microplane.
- 12In a bowl, combine 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.
- 13Cut the red leaf and romaine lettuce in half, leaving the core intact, rotate 90 degrees and split again, leaving the core intact.
- 14Add the dressing to a large bowl. Add chopped lettuce, roasted vegetables, and a squeeze of lemon.
- 15Sprinkle 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 head cauliflower
- 1 cup diced cabbage
- 1 head red leaf lettuce
- 1 head romaine lettuce
- 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 squeeze lemon
- 1 sprinkle Parmesan cheese
Equipment
potsheet tray or cookie sheetcolanderknifemicroplane
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