Roasted Cauliflower Potato Salad with Crispy Salami Chips

   Yesterday, I was chatting on Twitter with someone about cauliflower: how people were grinding it into pizza crust or morphing it into bread for grilled cheese sandwiches and we both agreed that it seemed a bit far from cauliflower’s nature. Cauliflower is a wonderful vegetable on its own and I understand these recipes are for people with genuine health concerns, but I prefer showing off the vegetable’s versatility with different cooking methods. The most vibrant way to cook cauliflower? Roasting of course and along with roasted potatoes in a potato salad, it’s the perfect flavour combination….ok, fried crispy strips of salami helps too 😉

Roasted Cauliflower Potato Salad with Crispy Salami Strips

For the Roasted Potato and Cauliflower:

2 tsp cold pressed canola oil

1 cup new potatoes, cut into 2cm/1″ chunks

1 cup cauliflower florets, cut into 1cm (1/2″) chunks

   Preheat a large nonstick pan over medium high heat. Add the oil and heat until smouldering but not smoking. Add the potato chunks and allow to pan fry on one side for 4-5 minutes or until golden. Turn the potato chunks and pan-roast for a further 3-4 minutes. Add the cauliflower to the pan and, if the pan isn’t big enough for one single layer, start to edge the potatoes to one side of the pan to accommodate the cauliflower. As the cauliflower starts to roast in the pan with the potatoes (another 5-7 minutes), add 1/4 cup of water. Reduce heat to medium and simmer for 5-7 minutes or until the water absorbs into the cauliflower and potatoes and evaporates completely. Remove from the pan and set aside in a bowl to cool.

For the Crispy Salami Strips

Residual oil in the pan from Roasted Potato and Cauliflower

4 slices Hungarian salami (or any favourite salami with a peppery bite), cut into 1cm (1/2″) strips

   In the pan used above to roast the cauliflower and potatoes, add the salami strips in a single layer over medium heat (you may need to do it in batches). Fry very quickly, about 30-45 seconds per side and remove from the pan immediately to cool and drain on paper towels. Be very careful, the salami strips can go from beautifully golden brown to black in a matter of seconds. Err on the side of light brown versus dark brown. The resting on the paper towels with the salami’s residual heat will ensure a perfect crispness without going bitter and blackened.

For the salad:

Prepared Roasted Potato and Cauliflower

Prepared Crispy Salami Chips

2 Tbsp sour cream

   In the bowl with the cooled, Roasted Potato and Cauliflower, add the sour cream and toss lightly to coat evenly. Mound in the centre of two plates and sprinkle each with Crispy Salami Chips. Serves 2.



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