Wife's Favorite Salad

Place six Yukon gold, B-size potatoes into a pot.

Add a handful of peeled garlic cloves and a handful of kosher salt.

Cover the potatoes with equal parts water and vinegar.

Simmer until fully cooked, about 15-20 minutes.

Strain the potatoes and add them back to the pot.

Add a splash of olive oil, a pinch of onion powder and garlic powder.

Shake the pot to coat the potatoes.

Press the potatoes onto a sheet tray.

Remove most of the stem from a head of cauliflower.

Cut the cauliflower in half through the core.

Cut the cauliflower again through the core, creating quarters.

Hold each quarter upside down by the core and remove the florets.

Cut larger florets into uniform bite-sized pieces.

Place the cauliflower florets on the same sheet tray as the potatoes.

Add a cup of diced cabbage, a drizzle of olive oil, a pinch of onion powder and garlic powder to the cauliflower.

Mix the ingredients together on the tray and season with kosher salt.

Roast in a 425-450 degree oven for 15-20 minutes.

While the vegetables are roasting, grate two garlic cloves using a microplane.

Make the salad dressing: Combine grated garlic, a tablespoon of Dijon mustard, 3 tablespoons of balsamic vinegar, 2 pinches of kosher salt, a pinch of onion powder, a pinch of black pepper and half a cup of olive oil.

Cut the red leaf and romaine lettuces in half, leaving the core intact. Rotate 90 degrees and split again.

Wash the lettuce if needed.

Add the dressing to a large bowl, then add the lettuce.

Add the roasted vegetables to the bowl.

Squeeze lemon juice over the salad and sprinkle with Parmesan cheese.

Toss to combine.