Supper Veggies

Last night I roasted cauliflower and sliced carrots at 550 in my big 12" cast iron skillet. I drizzled olive oil Adobo and kosher salt on top and added lots of fresh cloves of garlic. Then I pressure cooked my German potato salad. I used 5 pounds of potatoes chopped into cubes and made an olive oil mustard wine vinegar salt sugar Adobo dressing along with additional water for steaming. The potato salad is especially good cold. I always save the steaming liquid and add it back into the potatoes because that is where the best flavors are.