(recipe adapted from Food & Wine magazine)
1 1/2 lb cauliflower, cut into 1-inch florets
1/8 cup coconut oil
3/4 lbs. fingerling potatoes, halved lengthwise and sliced crosswise 1/4-inch thick
3/4 lbs. baby red potatoes, halved and sliced 1/4-inch thick
1 Tbsp. white wine vinegar
1/2 cup vegan mayonnaise (I love grapeseed oil Vegenaise)
1 small shallot, minced
1 Tbsp. Dijon mustard
1/8 cup brined capers, drained, rinsed and finely chopped
1/8 cup finely chopped parsley
Grated horseradish, for serving
Preheat the oven to 400F. On a large rimmed baking sheet, toss the cauliflower with the oil and season with salt. Roast for 25 to 30 minutes, stirring once, until just tender and lightly browned; let cool.
Meanwhile, in a large saucepan of salted boiling water, cook the fingerlings and red potatoes until just tender, about 8 minutes. Drain. Spread the potatoes on a large baking sheet and sprinkle with the vinegar. Let cool.
In a large bowl, whisk the mayonnaise, shallots, mustard, capers, and parsley. Add the cauliflower and potatoes and toss. Season with salt to taste and garnish with more parsley, if desired. Serve with horseradish.
Refrigerate; bring to room temperature just before serving.
(I just mixed some horseradish right in when whisking the other sauce ingredients, to taste. Really delicious potato salad - makes me want to add roasted cauliflower to every potato salad recipe!)