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Roasted Cauliflower and Potato Salad
UMass Catering
INGREDIENTS Serves 6
For the roasted vegetables:
1 head cauliflower, cut into 1⁄2-inch florets
7 tablespoons vegetable oil Salt
Ground black pepper
2 medium Yukon Gold po- tatoes, peeled and cut into 1⁄2-inch dice
2 medium sweet potatoes, peeled and cut into 1⁄2-inch dice
For the dressing:
1⁄2 cup mayonnaise
1 teaspoon ground cumin
1⁄2 teaspoon ground coriander 1⁄2 teaspoon ground turmeric 1⁄2 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon chili powder
1⁄2 teaspoon curry powder
1 teaspoon minced garlic
1 tablespoon honey
1⁄4 cup thinly sliced green onion Salt
Ground black pepper
144 – TASTE OF HOME