Potato with Roasted Cauliflower and Lemon Parsley Mayo
Potato with roasted cauliflower and lemon parsley mayo © kvalifood.com
Boiled potatoes and roasted cauliflower florets are both good cold on rye bread. The lemon parsley mayo ties them together and adds freshness. A solid vegetarian smørrebrød that fills you up.
Ingredients
Yields 4 servings
Lemon parsley mayo
- 3 tbsp mayonnaise
- 1 tbsp freshly chopped parsley
- 1 tsp lemon juice
- 1 tsp finely grated lemon zest
- salt
Assembly
- 4 slices rye bread
- 400 g waxy potatoes
- 300 g cauliflower
- 2 tbsp olive oil
- butter, for the bread
- salt
- pepper
Directions
Potatoes
Boil the potatoes in salted water until tender. Allow to cool completely and slice.
Roasted cauliflower
Break the cauliflower into small florets. Toss in oil, salt and pepper and spread on a baking tray. Roast at 430°F (220°C) for 20–25 minutes until golden and slightly crisp at the edges. Allow to cool.
Lemon parsley mayo
Stir together the mayonnaise, parsley, lemon juice and lemon zest. Season with salt.
Assembly
Spread the bread with butter and lay on the potato slices. Place the roasted cauliflower florets on top and drizzle the lemon parsley mayo over.