Sometimes you come across a recipe that just speaks to you straight away. This happened to me recently when I was browsing a blog that was new to me: Michelle Nash’s The Complete Savorist http://www.thecompletesavorist.com/. She posted a recipe for a Curried Roasted Cauliflower and Potato Salad that I wanted to make as soon as I saw it. I liked the idea of roast cauli and roast potatoes as the basis of a potato salad. I usually boil my potatoes when making a potato salad, but I don’t think I’ll go back to that method after cooking it this way.
After making the dairy-free potato salad ‘tartare’ from Veg Everyday (a book I would recommend to anyone interested in
vegetarian cooking), I wasn’t really looking for one made with yoghurt or mayo. But the addition of curry powder, which reminded me a bit of egg salad (for better or for worse), made me want to try it. And it really worked.
I was originally going to fry a veggie burger with this salad, but as it is quite substantial and the eggs provide protein, I decided it could stand on its own as a main. And it did, a lovely main I will definitely be making again. This salad would also make a perfect side dish for a barbecue. I made a few changes, some to suit my own preferences and some because I either had something that needed using up or because ingredients weren’t available over here.
You can find Michelle’s recipe here: http://www.thecompletesavorist.com/cooking-blog/curried-roasted-cauliflower-and-potato-salad
Seeing as I bought a bag of garlic salt at a fair last weekend, I decided to use that instead of garlic granules, which I can’t get over here. We do have garlic powder, which I suppose is the same thing, only more finely ground.
I couldn’t find dill pickle relish so I added some chopped gherkins, also to add a bit of sour to the balance of flavours, and subbed the pinch of sugar with a splash of maple syrup. I had half a bag of new potatoes left, so I used them instead of larger potatoes. The added bonus is that all you have to do is scrub them and chop the larger ones in half. I baked the caulifower and potatoes on separate trays because I wasn’t sure if they would both be done in thirty minutes, but everything was cooked to perfection when I took it out of the oven. Just to be on the safe side, I would advice you to use two trays (oven allowing), so you could leave the potatoes in a bit longer, if necessary.
When it comes to sauces I am a bit of a minimalist; I like a really light coating. I used 350 g of Greek yoghurt and 70 g of mayonnaise but will go down to 200 and 50 next time. I have given those measurements in my take on the recipe, below.
Which only leaves me to thank you for your recipe, Michelle. I love it and it will be a regular at ours this summer.
½ head of cauliflower, cut into small florets
500 g new potatoes, scrubbed, larger ones halved
garlic salt, or garlic powder, fine sea salt and pepper (I used 1 tsp in total)
2 stalks celery, finely chopped
3 smallish gherkins, finely chopped
3 tbsp chives, finely chopped
4 hard-boiled eggs, sliced in wedges
salt and pepper
⅓ tsp paprika
200 g Greek yoghurt
50 g mayonnaise
dash of maple syrup of pinch of sugar (optional)
1 heaped tsp curry powder
– Preheat the oven to 190°C. Put the cauliflower and potatoes in a bowl and add garlic salt (or garlic powder and salt), pepper and olive oil. Mix, making sure everything is coated. Pour them out onto a baking sheet in a single layer.
– Using the same bowl, add the potatoes, garlic salt, pepper, and olive oil. Mix, making sure all the potatoes are coated. Spread them out on a separate baking sheet.
– Bake the cauli and potatoes for 15 minutes, then turn both and bake another 15 minutes. Leave to cool.
– Mix the potatoes, celery, and gherkins in a large salad bowl (or plate).
– Beat the Greek yoghurt, mayonnaise, maple syrup, paprika and curry powder together in a separate bowl. Pour this over the potato mixture and toss. Season to taste.
– Add the cauliflower and mix gently.
– Sprinkle the chives over the salad and top with the eggs.