Spinach Cauliflower Salad Recipes

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.

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.

Steps:

• Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
• Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.