Roasted Cauliflower Spring Salad

As if roasted cauliflower wasn't delicious enough on its own, this fabulous salad turns an awesome vegetable in to a hearty meal. It all started one evening when I rushed home to find that the only fresh ingredient that I had on hand was a head of cauliflower and left over spinach. Determined to put together a satisfying dinner without running out to the market, I scrambled through my pantry. Beans and nuts are always a staple in my home. And lately, I have found that cooking a batch of healthy grain like quinoa, barley or faro and keeping it in the fridge, comes in very handy.

Ingredients:

One head Cauliflower, washed and cut into small pieces

1-6oz bag Baby Spinach - Shredded

One –15oz can of Cannellini Beans—drained and rinsed

½ cup Walnuts, chopped and lightly toasted

1 cup cooked Quinoa

½ cup Vinaigrette---see below or use your favorite vinaigrette

Preparation:

Preheat oven to 375 degrees. Spread cauliflower pieces on a cookie sheet. Drizzle lightly with olive oil. Sprinkle with salt and pepper. Roast for 30 minutes, turning halfway through. Let cool.

Combine roasted cauliflower and next 4 ingredients in a large bowl. About 10 minutes prior to serving toss with ½ cup of vinaigrette and allow flavors to blend.

Serves 4

Lemon Vinaigrette

¼ cup Lemon Juice

1 Tbs Dijon Mustard

¼ Tsp Salt

½ Tsp Pepper

¾ cup Extra Virgin Olive Oil

Mix first five ingredients in a medium bowl. Gradually whisk in olive oil.

This hearty salad can be eaten on it’s own or top with grilled shrimp or chicken.