This bright, vibrant salad is inspired by Aloo Gobi, a classic Indian dish of potatoes and cauliflower cooked with spices like cumin, turmeric and coriander. Here, the potatoes are tossed with a flavorful blend of smoked paprika, cumin seeds and plenty of black pepper, then roasted to crispy, golden perfection. Thinly sliced cauliflower gets the quick pickle treatment with lime juice, turmeric and honey, providing both tang and texture to the salad (psst, the turmeric-pickled cauliflower makes a great addition to sandwiches too!).
Serve alongside succulent seared lamb chops, roasted chicken or add crispy planks of paneer for a satisfying vegetarian main.
Recipe, food styling and photography by Asha Loupy
Preheat the oven to 425°F.
While the oven is preheating, make the quick-pickled cauliflower. In a large bowl, combine the lime juice, honey, turmeric and 3/4 teaspoon salt and whisk until the honey is dissolved. Add the thinly sliced cauliflower and gently toss to coat in the lime juice mixture. Set aside at room temperature for 30 minutes.
Place the potatoes on a baking sheet and drizzle with 3 tablespoons of extra virgin olive oil. Sprinkle the smoked paprika, cumin seeds, black pepper and remaining 3/4 teaspoon of salt over the potatoes and toss to coat them evenly. Flip the potatoes so they are cut side down and roast for 15 minutes. Remove the potatoes from the oven, add the thinly sliced shallots, toss to combine and spread the potatoes and shallots into an even layer. Return to the oven and continue to roast until the potatoes are golden and tender and the shallots soften and just start to caramelize, about another 7-10 minutes. Let cool at room temperature for 10 minutes before adding them to the salad (no wilty greens here!).
To assemble the salad, add the remaining 5 tablespoons of extra virgin olive oil to the quick-pickled cauliflower and toss to combine (the lime juice, spices and oil will create the dressing for the salad). Add the mixed greens, cilantro and mint leaves, half the roasted potatoes and shallots and gently toss to coat. Arrange the salad on a larger serving platter and top with the remaining roasted potatoes and shallots, nestling them into the greens. Garnish with a sprinkling of fleur de sel and serve immediately.