Gluten Free/ Indian/ Potatoes/ Salads/ Vegetables

Curried Roasted Cauliflower and Potato Salad

Talk about a mouthful for a title. An idea formed in my head and it lead to another idea and then another.  In the end I mentally put together a salad consisting of roasted cauliflower and Yukon gold potatoes, chives, celery, Greek yogurt and yellow curry powder.
I made it, but it was lacking egg, something my dear friend (and editor) Emily suggested early on when I was talking the through the concept with her.  Her suggestion didn’t sound quite right in my head, but after assembling the dish, I quickly boiled some eggs and added them to it.  She was right.After serving the dish to friends during an indoor bbq (we got rained out by a late afternoon thunderstorm,) the dish wasn’t as perfect as I wanted it to be.  I wanted a potato salad that was made entirely with Greek yogurt. I love potato salads, but since my gastric bypass surgery, I can’t eat more than approximately three bites. Anymore and I will get ill.  Greek yogurt, I felt was going to be my alternative.

The flavor was there, and while very tasty, there was something not quite right and it turns out, it was missing fat.  It needed some fat in order to give it the correct texture and taste. The original recipe I wrote called for two cups of Greek yogurt.  There was no fat to speak of.  But today when I remade this salad, I used 1½ cups of yogurt and ½ cup of mayonnaise.  I drizzled and tossed the fresh-out-of-the-oven roasted potatoes with a bit of olive oil and let them sit for about 10 minutes while I prepped the rest of the salad ingredients.

What a difference a bit of fat makes.  I wanted this to be perfect with just the Greek yogurt, but in end, some fat was needed.  I will say this, if you want a non/low-fat salad, and like to make dishes using Greek yogurt, give it a try with just the Greek yogurt.

Or if you hate Greek yogurt, mayo will work just fine.

Now a note about the curry powder.  It gets more intense the longer it sits around.  If you are making this dish and eating it that same day, use the amount of curry powder provided in the recipes.  However, if you are making this a day or so ahead, decrease the amount to one teaspoon.  It will be weak-tasting in your taste testing, but in a day or so when you eat it, it will be stronger.

Curried Roasted Cauliflower and Potato Salad

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Ingredients

  • ½ head cauliflower; cut to small florets
  • lbs . Yukon gold potatoes; cubed small
  • Extra virgin olive oil
  • Salt/pepper/granulated garlic
  • 2 stalks celery; finely diced
  • 1 tbsp dill pickle relish
  • ¼ cup fresh chives , diced
  • 4 hard-boiled eggs; diced
  • Salt/Pepper to taste
  • ? tsp paprika
  • cups Greek yogurt
  • ½ cup mayonnaise
  • ? tsp sugar
  • tsp curry powder

Instructions

  1. Preheat the oven to 375°.
  2. In a zip-seal bag, add the cauliflower, salt, pepper, olive oil, and granulated garlic. 
  3. Seal and toss well, making sure all the florets are coated.   
  4. Pour them out onto one half of a baking sheet in a single layer. 
  5. Using the same bag, add the cubed potatoes, olive oil, garlic, salt and pepper. 
  6. Seal and toss well, making sure all the potatoes are coated. 
  7. Add them in a single layer to the remaining half of the baking sheet.
  8. Bake for 15 minutes, then turn both the potatoes and the cauliflower and bake another 15 minutes. 
  9. Add the potatoes to a bowl and toss them with a drizzle of olive oil.  Mix well and set aside.
  10. In a large bowl, add the diced celery, the diced eggs, fresh chives, dill pickle relish, salt, pepper, and paprika.  Mix well. 
  11. Add the cauliflower and potatoes and toss. 
  12. In the same bowl that the potatoes were in, add the Greek yogurt, mayonnaise, and sugar then fold in the curry power. 
  13. Once the curry powder has been fully incorporated into the dairy, add it to the potato and cauliflower mixture. 
  14. Gently mix them together. 
  15. Add salt and pepper, if needed. 
  16. It can be served immediately or chilled for later munching. 
cpc collage
Update: The Vegetable Chopper made his own version of this Potato Salad.  Check it out.  It looks delightful.

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  • KC the Kitchen Chopper
    January 7, 2015 at 2:41 pm

    I think people need to fear sugar, not fat. We’re starving our brains, literally, with all this non fat eating. A little fat is helpful for health and flavor. I think this combo sounds unique and utterly delish!

    • Michelle
      January 7, 2015 at 7:36 pm

      I agree wholly KC. Too many overdo the fat and then too many under consume fat. It’s all about balance.

  • Blair @ The Seasoned Mom
    January 7, 2015 at 3:20 pm

    Love, love, love the addition of curry powder, Greek yogurt, and cauliflower to a traditional potato salad recipe. Looks awesome!!

    • Michelle
      January 7, 2015 at 5:17 pm

      Thank you Blair, those ingredients with the roasted cauliflower was phenomenal. Oh but try not to eat all the cauliflower…it was hard to stop nibbling on it.

  • Dan from Platter Talk
    January 8, 2015 at 6:56 am

    So fresh and delicious! Nice job with this salad.

    • Michelle
      January 8, 2015 at 11:46 am

      Thanks Dan!

  • fabiola@notjustbaked
    April 18, 2015 at 11:44 am

    So totally serious here. This potato salad looks exactly how I like mine. I am pinning, printing, and making!

    • Michelle
      April 19, 2015 at 4:12 pm

      Thank you so much Fabiola! I am glad you like it. 🙂

  • Arman @ thebigmansworld
    April 18, 2015 at 7:23 pm

    You married two of my all time favourite vegetables- Love it! I just made curried cauliflower and I think a salad is what needs to happen with it!

    • Michelle
      April 19, 2015 at 4:21 pm

      I bet whatever you make with it will be utterly amazing.

  • Michelle@healthiersteps
    April 18, 2015 at 9:41 pm

    Wow so creamy and flavorful. Love the combination of curried cauliflower and potato!

    • Michelle
      April 19, 2015 at 4:22 pm

      Thank you Michelle.

  • Sara
    April 19, 2015 at 12:19 am

    This sounds great, the addition of cauliflower is a unique twist. I appreciate that you tried to keep it on the lighter side.

    • Michelle
      April 19, 2015 at 4:23 pm

      I love full mayo salads, but my body is intolerant to them now, so lightening them up is the only way I can still enjoy them.

  • Sara
    April 19, 2015 at 12:25 am

    Ugh, I am sorry to be mucking up your comments section! I had two screens open at the same time and you both have the same wordpress theme and I got confused and commented on the wrong page. So the cauliflower comment? Was for you :). The international market comment you can delete, SORRY 🙂

    • Michelle
      April 19, 2015 at 4:24 pm

      Hahah, no problem Sara! I am interested in that International Market post you were reading.