Ingredients
- 2 cups potatoes, diced into 2cm pieces
- 2 cups cauliflower florets
- 1 tbsp olive oil
- Salt and pepper
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
To finish
- Fresh parsley, chopped (optional)
- Sliced green onions (optional)
- Crumbled feta (optional)
Instructions
Roast
- Preheat oven to 400°F.
- Toss potatoes and cauliflower with 1 tbsp olive oil, salt, and pepper.
- Spread on a baking sheet in a single layer. Roast 25–30 minutes until golden and tender, flipping halfway through.
Dress
- Whisk together dressing ingredients.
- Transfer roasted vegetables to a large bowl while still warm. Pour dressing over and toss gently.
- Add any optional toppings. Taste and adjust seasoning.
Storage
- Fridge: Up to 3 days. Good cold or reheated. Add a fresh squeeze of lemon before serving leftovers.
Variations
- More substantial — add a can of white beans or chickpeas for protein.
- Herbed — toss with fresh dill or mint instead of parsley for a different character.
Added Aug 27, 2026 · Updated Aug 27, 2026