Roasted Cauliflower Potato Salad

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Fingerling Potatoes

White Balsamic  Vinaigrette

Roasted Red Peppers

Garlic Pine Nuts

Olive Oil

Cauliflower

Salt Pepper

Parsley

Toss the halved fingerling potatoes with olive oil, salt and pepper on a sheet pan.

Preheat the oven to 400 degrees F.

Roast the potatoes until they are golden brown on the outside and tender in the middle.

Tossed the cauliflower florets with olive oil, salt and pepper on a sheet pan.

Toast the pine nuts in the last few minutes of roasting.

Roast the cauliflower until lightly browned at the edges. 

Combine the red peppers, white balsamic vinegar, olive oil, salt and pepper in a food processor.

Puree the ingredients into the red pepper vinaigrette.

Combine the roasted potatoes and cauliflower and pine nuts in a bowl.

Stir in the vinaigrette and parsley.

Roasted Cauliflower Potato Salad

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