Super-Healthy, Low Carb Potato Cauliflower Salad

Ingredients

• 1 large head of organic cauliflower, or two small ones
• 5–6 organic red new potatoes, medium-sized (like a small plum)
• 2 cloves garlic
• 1 tbsp coconut oil
• 1 tbsp turmeric
• 1 bay leaf
• 1 tsp salt
• Ground pepper to taste
• Arugula for base
• Optional: something pickled, like cucumbers or turnips

Instructions

1. 1Cut cauliflower florets away from the stalk, and cut potatoes into about 6 pieces each. Peel and roughly chop the garlic.
2. 2Add in a single layer to a 12" fry pan, pour about 1/2 cup water over all. Add coconut oil, turmeric, and the bay leaf, then cover and cook over medium-high heat until the veggies are almost fork-tender, about 10–15 minutes.
3. 3Remove lid and continue cooking until water is gone and potatoes are just beginning to break apart, about 4 more minutes. Remove from heat.
4. 4Put the whole mixture (remove bay leaf) in the fridge and let cool. When cool, chop into smaller bits. If you like something pickled in your potato salad, chop it up and add it now, plus a teaspoonful of the brine.
5. 5Plate the potato salad over some fresh arugula or other lettuce and serve!