Roasted cauliflower, potato and red pepper salad

One of my favorite salads, this dish is amazingly scrumptious! Serve it with a green salad to have a complete meal or make it  part of a larger buffet.

Ingredients (serves 4-6)
- 1 cauliflower head, cut into florets
- 6 potatoes (preferably red), diced
- 3 red peppers, cut into bite size pieces
- 3 Tablespoons white balsamic vinegar
- 4 Tablespoons extra virgin olive oil
- 1 Tablespoon garlic powder
- salt and pepper, to taste

Place the cauliflower and pepper onto a baking sheet, toss with 2 Tablespoons olive oil and roast at 400F until fork tender, stirring a couple of times during cooking. Place the potatoes on a baking sheet, sprinkle with the garlic powder and remaining olive oil, toss gently to coat evenly then roast at 400F. To assemble the salad, place the roasted veggies (and their cooking oil) in a large bowl, season with salt and pepper and toss with the white balsamic. Adjust seasonings to your preference and enjoy!

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