Cauliflower Salad with Smashed Potatoes and Soured Cream

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 3cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.

Step 2

Meanwhile, cut the cauliflower into florets (like small trees), halving any large ones. Cut the lemon into wedges. Drain the sweetcorn in a sieve. Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Step 3

While the sweetcorn chars, pop the cauliflower onto a baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, season with salt and pepper, then toss to coat. Spread the florets out in a single layer. Roast on the middle shelf until golden brown and tender, 15-20 mins. Turn halfway through.

Step 4

Meanwhile, in a large bowl, combine a good squeeze of lemon juice with the sugar and olive oil for the dressing. When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato. Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.

Step 5

When the cauliflower is roasted, drizzle over the honey and toss to coat. When everything's ready, add the cauliflower and sweetcorn to the lemon dressing. Crumble in the feta cheese, season with salt and pepper, then toss everything together.

Step 6

Share the roasted cauli salad between your plates. Drizzle over the soured cream. Serve the smashed potatoes alongside. Serve with any remaining lemon wedges for squeezing over. Enjoy!