Roasted Cauliflower and Potato Salad
Prep time
Cook time
Total time
Serves: 6-8 serves
  • 1 large cauliflower
  • 1 kg potatoes
  • Olive oil
  • 2 garlic cloves - crushed
  • 2t cumin
  • 2 large handfuls of rocket
  • 1 lemon
  • 100ml natural yoghurt
  • salt and pepper
  1. Preheat oven to 200*c
  2. Peel and cut potatoes into 2cm chunks.
  3. Place potatoes in baking tray and drizzle with olive oil.
  4. Roast the potatoes in the oven for about 15 minutes to begin roasting them.
  5. Cut the cauliflower into florets.
  6. Toss the cauliflower, garlic, and cumin into the baking tray with the potatoes. Toss to coat with oil and mix the cumin and garlic through.
  7. Return to oven until the potatoes and cauliflower are golden (about 30 minutes).
  8. Allow the vegetables to cool.
  9. Blend together the yoghurt with the juice of the lemon, and 2T olive oil. Season well.
  10. Season the vegetables well with salt and pepper, then toss with the rocket.
  11. Place in a serving bowl and drizzles the yoghurt dressing over the top.
  12. Serve.
Recipe by Country Life Experiment at