Spinach and Roasted Cauliflower Salad

Can sub spinach with arugula or other greens. Very pretty, flavorful and light side dish.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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

Directions

1. Preheat oven to 425 degrees.
2. Combine cauliflower, 11/2 tbs. olive oil 1/4 tsp salt and pepperin a shallow roasting pan, tossing to coat well.
3. Roast uncovered 30-35 minutes, stirring twice.
4. Remove and allow to cool.
5. Meanwhile combine vinegar, mustard, and remaining 1/4 tsp salt in a small bowl.
6. Whisk in remaining 3 tbs of olive oil until well combined.
7. In a large bowl, combine cauliflower, onion and spinach.
8. Add vinegar mixture and toss gently.
9. Top with parmesan.