CAULIFLOWER SPINACH SALAD
To switch things up, when I have fresh lettuce from the garden, I'll use that in place of spinach...and occasionally, I toss in broccoli instead of cauliflower.-Sherry Horton, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
SPINACH AND ROASTED CAULIFLOWER SALAD
Make and share this Spinach and Roasted Cauliflower Salad recipe from Food.com.
Provided by little_wing
Categories Cauliflower
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Combine cauliflower, 11/2 tbs. olive oil 1/4 tsp salt and pepperin a shallow roasting pan, tossing to coat well.
- Roast uncovered 30-35 minutes, stirring twice.
- Remove and allow to cool.
- Meanwhile combine vinegar, mustard, and remaining 1/4 tsp salt in a small bowl.
- Whisk in remaining 3 tbs of olive oil until well combined.
- In a large bowl, combine cauliflower, onion and spinach.
- Add vinegar mixture and toss gently.
- Top with parmesan.
Nutrition Facts : Calories 165.5, Fat 13.1, SaturatedFat 3.1, Cholesterol 8.3, Sodium 400.3, Carbohydrate 7.6, Fiber 3.1, Sugar 3, Protein 6.4
SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the requisite flavor and textural notes - sweet, salty, tangy, fresh, crisp, soft and rich. In the end, a main-course salad should feel virtuous and a little decadent, and eminently satisfying. This recipe works on all those levels. It has crunchy, salty chickpeas imbued with spice. There are sweet potatoes and carrots roasted until exquisitely tender. The creamy Greek yogurt dressing spiked with garlic is creamy and rich. And finally, there's the spinach, which is earthy and fresh.
Provided by Melissa Clark
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.
- Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.
- While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chile powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you've put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.
- Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
- In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 24 grams, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 764 milligrams, Sugar 12 grams
ROASTED CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
- Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
- Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
- In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
- Drizzle the salad with the dressing, then serve.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams
SPICY ROASTED CAULIFLOWER WITH WILTED SPINACH
I found this recipe in a magazine from the health food store. It is very easy to prepare and tastes great.
Provided by Bev. E.
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, In a large skillet, heat 1T.
- oil and saute onion and garlic for 2 minutes.
- Stir in cauliflower florets.
- Add cumin, red pepper, black pepper, salt and remaining oil, stir to coat well.
- Transfer mixture to a roasting pan (reserve skillet for cooking greens) and bake at 450 degrees for 15 to 20 minutes, or until cauliflower is tender.
- About 5 minutes before cauliflower is done, reheat skillet over medium-high heat.
- Wash spinach and add to skillet with water clinging to the leaves.
- Cover and remove from heat.
- Toss cooked cauliflower with spinach and serve hot.
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- While the cauliflower is roasting, heat the vinegar and mustard seeds in a small saucepan over low heat for 5 minutes. Stir in the Dijon mustard, parsley, crushed red pepper, and olive oil. Keep warm.
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