Best Cauliflower And Spinach Salad Recipes

Spinach and Roasted Cauliflower Salad image

Provided by little_wing

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 head cauliflower
4 1/2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
1 tablespoon champagne vinegar or 1 tablespoon white wine vinegar
1/2 tablespoon Dijon mustard
5 ounces fresh Baby Spinach
1 small red onion, sliced thin
2 ounces shaved parmesan cheese

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 PARMESAN BROCCOLI AND CAULIFLOWER image

Yield 4 Servings

Number Of Ingredients 11

2 1/2 cups bite-sized broccoli florets
2 1/2 cups bite-sized cauliflower florets
2 eggs, lightly beaten
1 cup grated Parmesan
1/2 to 1 cup olive oil
1/2 teaspoon kosher salt
4 cups lightly packed fresh spinach leaves
1/2 lemon, zested
1 lemon, juiced
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper

Steps:

Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt. Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

Cauliflower and Spinach Salad image

Provided by Kathy Pearson

Time 20m

Number Of Ingredients 10

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.