Cauliflower Potato Salad is a hearty roasted mix of cauliflower, potatoes and tossed in a smoky piquillo pepper sauce with crunchy almonds. This makes a delicious side dish for almost any meal. 

CAULIFLOWER POTATO SALAD

It has been a little over a month since Jack was born and I think I am finally getting into a routine and learning how to manage three kids under the age of 5.

I have to admit I didn’t realize how hard it would be to juggle it all but I wouldn’t trade it for anything.

Unfortunately you may have noticed the past few weeks the recipes have slowed down.

I had the month of October scheduled ahead of time and thought that once November hit I would be ready to get back into the kitchen and whip up tons of great recipes.

Well that was wishful thinking!

The lack of sleep, combined with having three children around all day has proven difficult when it comes to cooking.

I hope you guys will stick around and understand if a few days pass by without a new recipe.

I promise I will figure this whole three kid thing out soon and hopefully be sharing lots of new, yummy recipes.

Today I am excited to share this Cauliflower Pepper Potato Salad with you guys.

You can use this as a salad by adding a little arugula or a different green or leaving it out and eating it as more of a side dish.

I just adore the flavors in this dish–the smoky, sweet piquillo peppers that are mixed into a delicious sauce paired with the roasted potatoes and cauliflower and tossed with crunchy almonds and fresh parsley.

The pairing might sound strange and different but I promise even the pickiest of eaters will enjoy this dish.

My sister-in-law sent Mike and I Blue Apron for the first mont of Jack’s life.

Blue Apron is a fun service where they deliver you all the ingredients to create their recipes.

The boxes come with everything you need to create the recipe and the instructions.

One of the recipes in the box was this Cauliflower Pepper Potato Salad.

Once we created the recipe I knew I had to share it with you guys–it was that good.

I will be making this recipe time and time again.

I love how the sweet, roasted cauliflower pairs with the soft potatoes and the sweet but smoky sauce.

If you haven’t tried piquillo peppers before you have to!

They are such a nice pepper to use for an appetizer tray, sauces, soups or to top your grilled burgers.

I just love them! This salad was paired with Blue Apron’s Grilled Pork Burgers which were equally delicious.

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Cauliflower Pepper Potato Salad

Yield: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Cauliflower Pepper Potato Salad is a hearty roasted mix of cauliflower, potatoes and tossed in a smoky piquillo pepper sauce with crunchy almonds. This makes a delicious side dish for almost any meal.

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Ingredients

For the roasted cauliflower and potatoes:

• 1 head cauliflower
• 1 pound russet potatoes, cubed into big chunks
• 3 Tablespoons regular olive oil
• Salt
• Pepper

For the piquillo pepper sauce:

• 1/2 cup piquillo 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
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon paprika
• 3 garlic cloves, minced
• 3 Tablespoons extra virgin olive oil

Instructions

1. 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.
2. 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.
3. While the cauliflower and potatoes roast make the 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.
4. Remove the cauliflower and potatoes and put back into the large mixing bowl. Pour the sauce over and gently toss. Serve with fresh arugula or on its own. Garnish with more parsley if you like.