Cauliflower salad with potatoes

Cauliflower Salad with Potatoes - A Delicious and Flavorful Recipe

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

Who doesn't love a tasty salad, packed with nutrients and easy to prepare? The cauliflower salad with potatoes is a dish that combines the crunchy texture of cauliflower with the sweetness of roasted potatoes, bringing a touch of freshness and flavor to every serving. This recipe has its origins in the culinary traditions of many cultures, having been adapted over time to become a versatile dish, perfect for everyday meals or special occasions.

Ingredients needed:
- 1 medium cauliflower (approximately 600g)
- 6-7 small potatoes (approximately 500g)
- 1 small onion (optional, but recommended for extra flavor)
- 2-3 cloves of garlic
- 100 ml olive oil or another vegetable oil (sunflower, canola)
- 1 teaspoon mustard
- Fresh dill (approximately 2-3 tablespoons, chopped)
- Juice of one lemon
- Salt and pepper to taste

Step by step for a perfect salad:

1. Preparing the cauliflower:
- Start by breaking the cauliflower into small florets so that it cooks evenly.
- Boil water in a large pot, add salt, and then add the cauliflower. Cover the pot and let it boil for 15 minutes. Test the cauliflower with a fork; it should be tender but not too soft.

2. Preparing the potatoes:
- Wash the potatoes well, and if you prefer, you can peel them (but the skin adds a pleasant texture). Bake them in the oven at 200°C for about 25-30 minutes or until golden and tender. If you prefer to use the microwave, cook them for 10-12 minutes, depending on the power of the appliance.
- Once they are done, let them cool slightly, then peel and dice them.

3. Preparing the vegan mayonnaise:
- In a bowl, add the crushed garlic, mustard, and half of a crushed baked potato. This will act as a binding agent for the mayonnaise.
- While mixing, gradually add the olive oil until you achieve a creamy consistency. You can adjust the amount of oil according to your preferences.

4. Assembling the salad:
- Once the cauliflower has cooled, drain it well and chop it finely. Add the chopped cauliflower to the bowl with the vegan mayonnaise, along with the roasted potatoes.
- Add the grated onion, chopped fresh dill, lemon juice, salt, and pepper to taste. Gently mix to avoid crushing the ingredients.

5. Serving:
- Transfer the salad to bowls or a platter, and if desired, garnish with a few sprigs of fresh dill. The cauliflower salad with potatoes is delicious both warm and cold, so feel free to prepare it in advance for festive meals or picnics.

Tips and variations:
- If you are not vegetarian or vegan, you can add a teaspoon of yogurt or even a boiled egg yolk for a richer, creamier mayonnaise.
- A delicious variation is to add olives or corn for an extra kick of texture and flavor.
- If you want a spicy note, you can add chili flakes or cayenne pepper.

Nutritional benefits:
Cauliflower is rich in vitamin C, fiber, and antioxidants, contributing to a healthy immune system. Potatoes, being a good source of complex carbohydrates, provide energy and are filling. This salad is not only tasty but also nutritious, making it an excellent choice for a light meal or a side dish.

Frequently asked questions:
1. Can I use frozen cauliflower?
- Yes, but make sure to thaw and drain it well before using.

2. How can I store the salad?
- You can store the salad in the refrigerator in an airtight container for 2-3 days. The flavor will intensify as the ingredients meld together.

3. What other dishes can it be combined with?
- This salad is delicious alongside grilled meats, fish, or even as a filling for sandwiches. It can also be served with a refreshing drink, such as mint tea or fresh lemonade.

The cauliflower salad with potatoes is not just a simple recipe but an explosion of flavors and colors that will bring a smile to the faces of your loved ones. I encourage you to try it and share the result with those around you! Enjoy your meal!