Cauliflower And Spinach Vinaigrette Recipes

CAULIFLOWER AND SPINACH VINAIGRETTE

Cauliflower and Spinach Vinaigrette image

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Yield Serves 2 as a first course

Number Of Ingredients 7

Ingredients

2 tablespoons red-wine vinegar
2 tablespoons finely chopped pimiento-stuffed green olives
2 tablespoons finely chopped bottled roasted red peppers
1 tablespoon finely chopped fresh parsley leaves (preferably flat-leafed)
3 tablespoons olive oil
1 small head of cauliflower, separated into flowerets (about 6 cups)
6 ounces spinach, washed well and coarse stems discarded

Steps:

In a small bowl whisk together the vinegar, the olives, the roasted peppers, the parsley, and salt to taste, add the oil, whisking, and whisk the dressing until it is emulsified. In a shallow microwave-safe dish arrange the cauliflower in one layer, add 2 tablespoons water, and microwave the cauliflower, covered with a microwave-safe lid, at high power (100%) for 8 minutes, or until it is tender. Transfer the cauliflower with a slotted spoon to a bowl. Put the spinach in the microwave-safe dish and microwave it with the water clinging to its leaves, covered with the lid, at high power (100%) for 2 minutes. Blot the spinach dry with a triple layer of paper towels, pressing out the excess liquid. Transfer the spinach to a platter, mound the cauliflower on it, and spoon the dressing over the vegetables. Serve the vegetables at room temperature.

SPINACH AND ROASTED CAULIFLOWER SALAD

Spinach and Roasted Cauliflower Salad image

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

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

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

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