I made this warm salad one night when I was cooking a baked tomato and bean dish and wanted a side of roast potatoes, but was too lazy to also cook an additional side of greens (a meal isn’t complete without a few greens)! So I roasted the potatoes with some cauliflower and tossed them all with dill, kale and plenty of lemon juice. Laziness aside, it’s now turned out to be one of my favourite accompaniments to wintery baked dishes. The cauliflower is sweet and nutty, the potatoes creamy, and they both shine in a punchy dressing. I imagine it’d also be welcome alongside a potluck or picnic.
I think lemon and dill has to be one of my favourite flavour combinations… I’ve spoken about it previously in this particularly popular recipe, and it shows up in a number of my recipes on this blog. There is just something so morish about this zesty and herbaceous combination! I won’t pretend this is an authentic recipe in the slightest, but the flavours here are inspired by everything I love about Greek food. I often say Greek is my favourite cuisine (not that I like to have favourites, and being part Greek may or may not have influenced this assertion!), and I put this largely down to the liberal use of lemon, garlic and fresh herbs… What’s not to like? Hope you enjoy this simple salad as much as I do. X
Roasted Cauliflower and Potato Salad with Lemon and Dill
The new potatoes I used here were the size of small eggs, if you are using larger potatoes then cut them into chunks approx. 2 cm in diameter.
Serves 4 as a side.
Prep time: 5 min
Cook time: 35 min
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Roasted Cauliflower and Potato Salad with Lemon and Dill
500g new potatoes (chat, baby), quartered **
1 tsp dried thyme
1/2 tsp cumin seeds
3 tbls olive oil (+ more to serve)
350g | half a small cauliflower, cut into small florets
2 fat garlic cloves, finely chopped
1 handful of cavelo nero (Tuscan kale), stems removed and finely sliced
A small bunch of dill, finely chopped
Juice and zest of 1 lemon
1/2 tsp sea salt (+ more to taste)
Freshly ground black pepper, to taste
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Preheat your oven to 200C.
On a large deep tray, toss the potatoes with the thyme, cumin seeds and olive oil until well coated, then roast in the oven. After 10 min, stir through the cauliflower and garlic, making sure they are well coated in oil, and continue roasting for another 20-25 min – till potatoes are cooked through and the cauliflower is starting to colour.
Whilst tray is still hot, stir through the cavelo nero, letting it soften slightly in the heat. Transfer contents to a bowl (if desired, or leave in tray) and add the dill, lemon zest and juice, salt and pepper. Toss well and adjust seasoning to taste.
Drizzle with a little more olive oil and serve warm or at room temperature. Great alongside pulse-based dishes like this or this, or as part of a larger spread. Leftover will keep for 3 days airtight and refrigerated.
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