Roast Cauliflower and Spinach Salad with Champagne Vinaigrette

Name: Roast Cauliflower and Spinach Salad with Champagne Vinaigrette
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 283 grams baby spinach (two bags); 2 medium heads cauliflower, cut into individual florets; 2 Tbsps champagne vinegar; 1 Tbsp Dijon mustard; 3 Tbsps extra virgin olive oil; 1 teaspoon kosher salt; 1 teaspoons paprika; 85 grams shaved Parmesan cheese (use a sharp vegetable peeler); 1 red onion, thinly sliced

Roast Cauliflower and Spinach Salad with Champagne Vinaigrette might be just the side dish you are searching for. This gluten free and primal recipe serves 6. One serving contains 183 calories, 10g of protein, and 12g of fat. Head to the store and pick up dijon mustard, extr new year eve will be even more special with this recipe. From preparation to the plate, this recipe takes about 4 hours.

Instructions

Adjust oven rack to middle position and preheat oven to 425°F. In a medium-sized roasting pan, toss the cauliflower with 3 tablespoons of olive oil, kosher salt and paprika. Roast until tender and well caramelized, about 40 minutes.

Ingredients you will need

Cauliflower

Kosher Salt

Olive Oil

Paprika

Equipment you will use

Roasting Pan

Oven

Remove from oven and cool to room temperature.

Equipment you will use

Oven

Meanwhile, combine champagne vinegar, mustard, remaining olive oil and salt in a sealed container and shake to emulsify. In a large salad bowl, add the roasted cauliflower, spinach and onion.

Ingredients you will need

Champagne Vinegar