|
 
|
|
|
|
|
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.
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.
|
Archive
|