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Potato and Roasted Cauliflower Salad

Stick and Ladle


  • 1 pound new potatoes
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 2 teaspoons kosher salt
  • 1/2 teaspoons black pepper
  • 1 pound cauliflower florets
  • 1/3 cup chopped pitted green & black olives
  • 1/4 small red onion, thinly sliced
  • 1/3 cup roasted cherry tomatoes
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup crumbled feta
  • 1 handful arugula


  1. Place the potatoes in a large saucepan. Cover with cold salted water. Bring to a boil, reduce the heat and simmer for 20-25 minutes until tender. Drain the water and return the potatoes to the pan. Use a fork to smash the potatoes. Stir in 2 tablespoons olive oil, lemon juice, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  2. Preheat the oven to 375 degrees F. Place the cauliflower on a sheet pan lined with parchment and toss with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper and spread into a single layer. Roast for 20-25 minutes until golden brown at the edges.
  3. Combine the potatoes and cauliflower in a large bowl. Gently toss with the olives, onions, tomatoes, red pepper flakes, feta and arugula.