Spinach and Roasted Cauliflower Salad |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Can sub spinach with arugula or other greens. Very pretty, flavorful and light side dish. Ingredients:
1 head cauliflower |
4 1/2 tablespoons olive oil, divided |
1/2 teaspoon salt, divided |
1/8 teaspoon black pepper |
1 tablespoon champagne vinegar or 1 tablespoon white wine vinegar |
1/2 tablespoon dijon mustard |
5 ounces fresh baby spinach |
1 small red onion, sliced thin |
2 ounces shaved parmesan cheese |
Directions:
1. Preheat oven to 425 degrees.
2. Combine cauliflower, 11/2 tbs. olive oil 1/4 tsp salt and pepperin a shallow roasting pan, tossing to coat well.
3. Roast uncovered 30-35 minutes, stirring twice.
4. Remove and allow to cool.
5. Meanwhile combine vinegar, mustard, and remaining 1/4 tsp salt in a small bowl.
6. Whisk in remaining 3 tbs of olive oil until well combined.
7. In a large bowl, combine cauliflower, onion and spinach.
8. Add vinegar mixture and toss gently.
9. Top with parmesan.
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