Can I use raw cauliflower instead of cooking?

Yes you can but it will have a crunchier texture. If you prefer a softer texture similar to potatoes, steaming or boiling the cauliflower for a few minutes is the best option.

How do I prevent cauliflower from being mushy?

If you roast cauliflower until al dente then you can quickly rinse with cold water or place it in an ice bath to keep it from getting mushy.

Can I make this ahead of time?

Yes it actually tastes even better after a few hours in the fridge, as the flavors meld together.

Can I make this a creamy salad?

Yes! You can easily add mayonnaise or Greek yogurt to this salad to add a creamy element.

Cauliflower Potato Salad

Name: Cauliflower Potato Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 head cauliflower (rinse and cut into florets); 1 pound russet potatoes (cubed into big chunks); 3 tablespoons regular olive oil; Salt; Pepper; 1/2 cup piquillo peppers (chopped {or sub in roasted red peppers, chopped}); 1/4 cup parsley (stems and leaves chopped {I used flat leaf parsley but you can use curly}); 1/4 cup almonds (chopped); 1 tablespoon sherry vinegar; 3/4 teaspoon smoked paprika; 4 garlic cloves (minced); 3 tablespoons extra virgin olive oil

If you are a fan of cauliflower then this Cauliflower Potato Salad recipe is for you.

Roasted cauliflower and potatoes are mixed with piquilla peppers, fresh parsley, sliced almonds and a light smoky dressing to make a wonderful marriage of flavors.

Don’t be intimidated by the piquilla peppers! If you don’t have them you can sub in roasted red peppers.

This is a great side dish to a this Grilled Flank Steak with Dry Rub, Asian Marinated Flank Steak or this Balsamic Marinated Skirt Steak.

It is a very easy side dish to prepare and just involves roasting the cauliflower and potatoes. Once you do that, it is a simple mix of the ingredients and serve!

You can serve this salad warm or cold- both are great. I actually prefer it warm myself.

If you like side dish recipes check out my side dishes here. You also might like this Turmeric Cauliflower, Roasted Buffalo Cauliflower, Curry Roasted Cauliflower or this Cauliflower Curry Recipe.

Cauliflower Potato Salad recipe ingredients

Recipe Ingredients You’ll Need

Cauliflower: This recipe uses cauliflower florets that are roasted. You will love the sweet flavor once it is roasted.
Potatoes: I used russet potatoes that are diced but you can use yukon gold potatoes or red potatoes.
Piquillo Peppers: Piquillo peppers are a small sweet variety of red pepper, often fire-roasted and known for their thin skin and sweet, slightly smoky flavor, commonly used stuffed or as a tapas ingredient. If you can’t get these you can use roasted red peppers.
Parsley: Fresh parsley adds an earthy, fresh flavor to the salad. You can also use fresh basil or fresh cilantro.
Almonds: Chopped almonds are added for crunch. You could also use pistachios, peanuts, pine nuts, cashews or walnuts.
Sherry Vinegar: The sherry vinegar balances the smoky paprika and the sweet peppers. You will love the flavor it adds. If you don’t like the smoky flavor you can use regular sweet paprika.
Spices: Smoked paprika adds a rich, smoky flavor to the sauce.

Cauliflower Potato Salad in a bowl with spoon

Ways to Modify this Salad

Beans: I think that beans would be a great addition to this salad. Try white beans or chickpeas.
Vegetables: This salad lends itself nicely for more veggies. Try adding chopped carrots, dill pickles, pickled red onion, red onion, celery, bell peppers or mushrooms.
Herbs: Fresh herbs take this side dish to the next level. My favorites are cilantro, fresh dill or basil.
Spices: If you want to spice this up more you can add crushed red pepper, cayenne red pepper, za’atar or sumac.
Nuts & Seeds: We love mixing up the nuts or seeds in this. Try adding walnuts, pistachios, peanuts, pine nuts, sesame seeds or sunflower seeds.
Lemon: If you want a touch of citrus and sweetness add a squeeze of lemon juice or lime juice.
Other Dressing Ingredients: Some other ingredients that would add a nice flavor to this salad would be honey mustard, dijon mustard or mayo.
Other Ingredients: There are a variety of other ingredients that are nice to add. Try olives, artichoke hearts, sun-dried tomatoes or capers. I also sometimes will add in hard-boiled eggs!

Cauliflower Potato Salad in a small bowl

How to Make Cauliflower Potato Salad

Step 1: Prepare Cauliflower and Potatoes: Preheat the oven to 475 degrees F. Wash and dry the produce. Core the cauliflower and chop into bite sized florets and place in a large mixing bowl. Cube the potatoes in large chunks and add to the cauliflower.

Cauliflower Potato Salad roasting on a baking sheet

Step 2: Spread on Baking Sheets: Drizzle regular olive oil over the cauliflower and potatoes and sprinkle with salt and pepper. Evenly spread on two large cookie sheets. Roast for 35 minutes, tossing half way through until the cauliflower and potatoes are tender.

Step 3: Roast: While the cauliflower and potatoes roast make the sauce.

Step 4: Whisk Sauce: In a medium mixing bowl combine the piquillo peppers, parsley, almonds, sherry vinegar, smoked paprika, paprika and garlic and mix to combine. Slowly add the extra virgin olive oil and whisk until it creates a paste. Season with salt and pepper.

Step 5: Mix Sauce and Cauliflower Potato Salad: Remove the cauliflower and potatoes and put back into the large bowl. Pour the sauce over and gently toss. Serve with fresh arugula or on its own. Garnish with more parsley if you like.