Spinach And Roasted Cauliflower Salad Food

CAULIFLOWER SPINACH SALAD

Steps:

• In a small bowl, combine the first five ingredients. In a large salad bowl, combine cauliflower, spinach, mushrooms and bacon. Add dressing and toss to coat; serve immediately.

ROASTED CAULIFLOWER SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
• Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
• Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
• Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.

CAULIFLOWER AND SPINACH SALAD

Steps:

• 1. Rinse and drain cauliflower and cut into small flowerets.
• 2. Wash and trim spinach.
• 3. Stack leaves and slice crosswise into 1/4-inch strips.
• 4. Place in a salad bowl along with cauliflower.
• 5. Cover and refrigerate until serving time.
• 6. In a jar, combine oil, vinegar, garlic, salt, mustard, basil and pepper. Shake to blend well.
• 7. Shake to blend well.
• 8. Just before serving, pour dressing over vegetables; add almonds and mix gently but thoroughly. Makes 6 servings.

WARM CAULIFLOWER SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
• While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
• When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.