Warm Potato Arugula Salad with Cauliflower Steaks

Introducing our favorite meal in the Romer household! We used to eat this weekly with flank steak, but when I became Vegan this meal took a backseat for a bit while I was discovering all of my options. It wasn't until I discovered cauliflower steaks that I realized I could reinstate our favorite meal! 

The ingredients are simple but don't let it fool you. This dish is sure to impress. It is great for entertaining or a simple dinner in. I love that it is easy to throw cauliflower steak on top for me and a flank steak on top for Nick. 

The more colors, the better!

I used to have a love-hate relationship with cauliflower. I love the taste and love it in meals, but it never worked well with my stomach. I tried it the other day when I made Emilie's tacos and had no stomach issues. So I think my love-hate relationship has turned into a love relationship! Nick even said, "I used to hate cauliflower and now I eat it all the time. What are you doing to me!" His love hate relationship has also turned to love. Yay for cauliflower!

Hopefully, this becomes a staple in your household and you love it as much as we do. Make sure you pin to remember the recipe and tag @happilyromer if you try it!


1 head cauliflower

1 bag of baby potatoes- I use the mixed bag from Whole Foods to get some color!

1 container of arugula- this recipe still works with spinach but the flavor of the arugula is best.

1 teaspoon oregano

2 tablespoons olive oil

For the Dressing:

1 tablespoon dijon mustard

1 teaspoon oregano

2/3 cup of olive oil

Cauliflower Marinade:

2 tablespoons olive oil

1 teaspoon oregano

1 teaspoon basil

1 teaspoon thyme

1 teaspoon rosemary

salt & pepper to choice

  • Preheat oven to 425. While the over is heating up, prep your potatoes. Cut into quarters and drizzle with olive oil, salt & pepper and oregano. 
  • Bake for 25 minutes or until potatoes are slightly cripsy.
  • While the potatoes are cooking prep your dressing. Mix oregano, olive oil and dijon mustard together. Shake well.
  • Prep the cauliflower marinade-mix oregano, basil, thyme, rosemary and salt & pepper in a bowl.
  • Prep your cauliflower. Cut the stems off the cauliflower and slice the cauliflower into 1/2-1 inch pieces, creating steaks. Brush both sides with cauliflower and sprinkle the seasoning marinade on both sides of the cauliflower. Grill for 15-20 minutes, or to your liking. 
  • Place arugula, warm potatoes, and dressing into a bowl. Mix well. 
  • Plate the arugula salad and add cauliflower steaks on top!

Dig in and enjoy!