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 your 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.
- 6Shake the pot to coat the potatoes.
- 7Press the potatoes onto a sheet tray.
- 8Remove most of the stem from the cauliflower. Cut the cauliflower in half from the core end.
- 9Cut the cauliflower through the core one more time.
- 10Hold each quarter upside down by the core; rest it on a cutting board and remove the florets.
- 11Cut the larger florets into uniform bite-size pieces, cutting through the core each time so that the core helps hold each piece together.
- 12Place the cauliflower florets on the same sheet tray as the potatoes.
- 13Add about a cup of diced cabbage to the tray.
- 14Drizzle with olive oil, add a pinch of onion powder, and a pinch of garlic powder. Mix everything together to coat.
- 15Season the tray with kosher salt.
- 16Bake in a 425-450 degree oven for 15-20 minutes, or until everything is cooked.
- 17While the vegetables are roasting, make the salad dressing.
- 18Grate two garlic cloves onto a microplane.
- 19Add 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 about half a cup of olive oil to the dressing.
- 20Hold the lettuce by the core, lay it on your cutting board, and split the head of lettuce in half, leaving the core intact. Rotate 90 degrees and split it again, leaving the core intact.
- 21Add some of the easy dressing to a bowl.
- 22Add plenty of chopped lettuce to the bowl.
- 23Add the roasted vegetables to the bowl.
- 24Squeeze lemon juice over the salad and sprinkle 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
potsheet tray or cookie sheetknifemicroplanebowl
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