Potato and Cauliflower Gourmet Salad


Potato and Cauliflower Gourmet Salad

Number of serving

4 to 6 servings

Practical tools

  • Cutting board
  • A sharp knife
  • Bowls
  • Frying pan


  • 1 pound of Mamzells Grace potatoes from the Specialities range
  • ½ cup lightly packed arugula leaves, chopped
  • ½ cup of fresh spinach roughly chopped
  • ½ cup of kale leaves cut in half
  • 1 pound cauliflower, cut or broken into small florets
  • ½ cup chopped pitted olives (preferably a mix of black and green)
  • ⅓ cup thinly sliced red onion (from one quarter of a small onion)
  • ½ cup of portobello or shiitake mushrooms
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon crushed red pepper flakes
  • 3 ounces feta cheese
  • 2 tablespoons of fresh lemon juice, or more as needed
  • 5 tablespoons extra-virgin olive oil
  • ½ teaspoon of crystal salt such as Himalayan crystal salt
  • A pinch of freshly ground black pepper according to your taste.
  • Lemon wedges, for serving

Directions : 20 minutes|Cooking : 30 minutes

  1. Preheat the oven to 375 ° F, then cook the potatoes for about 25 to 30 minutes or until they are soft.
  2. Spread cauliflower pieces on a baking sheet and sprinkle with a tablespoon of oil and 1/4 teaspoon of salt. Cook until golden brown (about 25 minutes).
  3. In a large bowl mix the grilled cauliflower, the potatoes and stir in the olives, red onion, peppers, thyme and red pepper flakes, and mix gently.
  4. Add lemon juice, 1 tablespoon oil, 1/4 teaspoon salt, and mix gently. Reserve.
  5. Cut the mushrooms into thin slices and cook them in the pan with cooking oil until they are crisp and reach a texture similar to that of bacon. Reserve.
  6. Crumble the feta cheese in the bowl and add it to the salad.
  7. Add arugula, spinach and kale leaves and gently crush with remaining oil.
  8. Season to taste with salt, pepper and lemon juice.