Roasted Cauliflower Spring Salad
As if roasted cauliflower wasn't delicious enough on its own, this fabulous salad turns an awesome vegetable in to a hearty meal.  It all started one evening when I rushed home to find that the only fresh ingredient that I had on hand was a head of cauliflower and left over spinach.  Determined to put together a satisfying dinner without running out to the market, I scrambled through my pantry.  Beans and nuts are always a staple in my home.   And lately, I have found that cooking a batch of healthy grain like quinoa, barley or faro and keeping it in the fridge, comes in very handy.  
 
Roasted Cauliflower Spring Salad 
 
Ingredients: 
One head Cauliflower, washed and cut into small pieces 
1-6oz bag Baby Spinach - Shredded 
One –15oz can of Cannellini Beans—drained and rinsed 
½ cup Walnuts, chopped and lightly toasted 
1 cup cooked Quinoa 
½ cup Vinaigrette---see below or use your favorite vinaigrette
 
Preparation: 
Preheat oven to 375 degrees. Spread cauliflower pieces on a cookie sheet. Drizzle lightly with olive oil. Sprinkle with salt and pepper. Roast for 30 minutes, turning halfway through. Let cool. 
 
Combine roasted cauliflower and next 4 ingredients in a large bowl. About 10 minutes prior to serving toss with ½ cup of vinaigrette and allow flavors to blend. 
 
Serves 4 
 
Lemon Vinaigrette 
¼ cup Lemon Juice 
1 Tbs Dijon Mustard 
¼ Tsp Salt 
½ Tsp Pepper 
¾ cup Extra Virgin Olive Oil 
Mix first five ingredients in a medium bowl. Gradually whisk in olive oil. 
 
This hearty salad can be eaten on it’s own or top with grilled shrimp or chicken.

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