Mediterranean Potato-Cauliflower Blend with Feta & Arugula

1. Cook the Potatoes

Place the new potatoes in a large pot of cold water, adding a generous sprinkle of salt. Bring the water to a boil and let the potatoes cook for about 20 to 25 minutes, until they are tender when pierced with a fork. Once tender, drain the potatoes and return them to the pot. Using a fork, gently smash the potatoes. Pour in 2 tablespoons of lemon juice and a good drizzle of olive oil, then season with salt and black pepper. Toss everything gently to combine and set aside to cool.

2. Roast the Cauliflower

Preheat your oven to 375°F. In a large bowl, toss the cauliflower florets with ¼ cup of olive oil and ½ teaspoon of salt, ensuring they are well-coated. Spread the cauliflower evenly on a rimmed baking sheet and roast in the preheated oven for 20 to 30 minutes, until tender and caramelized.

3. Combine Ingredients

Add the roasted cauliflower to the pot with the smashed potatoes. Toss in the chopped olives, thinly sliced red onion, pickled peppers, fresh thyme leaves, and dried chile flakes. Season with additional salt, black pepper, a bit more olive oil, and a squeeze of lemon juice. Toss everything together gently to distribute the flavors.

4. Prepare the Feta

Place the feta cheese in a food processor and pulse until it becomes creamy. With the processor running, slowly drizzle in 3 tablespoons of olive oil until the feta is smooth and spreadable.

5. Mix and Serve

Fold the creamy feta into the potato-cauliflower mixture, ensuring it coats the vegetables well. Finally, add the chopped arugula and fold again to combine. Taste and adjust the seasoning as needed. Serve slightly warm or at room temperature, with an extra squeeze of lemon juice over the top just before serving.