Middle Eastern Style Potato and Cauliflower and/or whatever you like salad 

First you make a tahini sauce:

about 1 clove garlic, pressed (more or less to taste)
salt to taste
5 TBS Tahini (sesame butter)
2 TBS Water + more depending on tahini lemon juice quantity and overall 
consistancy desired. It should be somewhat thick, not soupy.
about 1/3 C. lemon juice to taste
chopped parsley to taste

Blend that tahini and the water.
Stir in the garlic and salt.
Add lemon juice and mix until the sauce turns almost white.
Add chopped parsley (as much as you like)

Note: You might want to use less lemon juice and more water if you are a 
lemon wimp. The sauce won't turn as white and will be clumpy if you use 
too little lemon juice.

Now the veggies:

4-5 medium potatoes cut into 1.5" cubes
medium head of cauliflower

Steam potatoes and cauliflower until tender  and serve with tahini sauce 
from above.

If you want to defy tradition, you can use both. Or if you really want to 
get radical, parsnips or turnips also taste good. 

You can serve this warm or cold.