Recipe of the Day: Potato and Roasted Cauliflower Salad

Photo and Recipe courtesy of Kitchen Daily

Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad. The white-on-white combo gets zingy lift from briny capers, mustard and freshly grated horseradish.

Make Ahead:
The potato salad can be refrigerated for up to 4 hours. Bring to room temperature and garnish just before serving.

Serving Size: 10

Total Time: 1 hour 15 minutes

Ingredients:

• 3 lb cauliflower, cut into 1-inch florets
• ¼ cup grapeseed oil
• Kosher salt
• 1 ¼ lb fingerling potatoes, halved lengthwise and sliced crosswise 1/4 inch thick
• 2 Tbsp Champagne vinegar
• 1 ¼ lb baby red potatoes, halved and sliced 1/4 inch thick
• 1 cup mayonnaise
• 2 small shallots, minced
• 2 Tbsp Dijon mustard
• ¼ cup brined capers—drained, rinsed and finely chopped
• ¼ cup finely chopped parsley, plus more for garnish
• Finely grated fresh horseradish, for serving

Directions:

1. Preheat the oven to 400°. On a large rimmed baking sheet, toss the cauliflower with the oil and season with salt. Roast for 25 to 30 minutes, stirring once, until just tender and lightly browned; let cool.
2. Meanwhile, in a large saucepan of salted boiling water, cook the fingerlings just until tender, about 8 minutes. Using a slotted spoon, spread the fingerlings on a large baking sheet and sprinkle with 1 tablespoon of the vinegar. Repeat with the baby red potatoes and remaining 1 tablespoon of vinegar; let cool.
3. In a large bowl, whisk the mayonnaise, shallots, mustard, capers and the 1/4 cup of parsley. Add the cauliflower and potatoes and toss. Season with salt and garnish with parsley. Serve with horseradish.