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Salads

Roast Cauliflower and Spinach Salad with Champagne Vinaigrette

Roast Cauliflower and Spinach Salad with Champagne Vinaigrette

[Illustrations: Helen Jane Hearn]

This cool roasted cauliflower dish goes well with the highly spiced oven braised ribs from the elegant zombie dinner party not only because it's a mild accompaniment but also because the individual florets resemble brains.

Braaaiiins.

Roast Cauliflower and Spinach Salad with Champagne Vinaigrette

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About This Recipe

Yield:6
Active time:30 minutes
Total time:4 hours
This recipe appears in: Serious Entertaining: How To Throw A Zombie Dinner Party

Ingredients

  • 2 medium heads cauliflower, cut into individual florets
  • 3 tablespoons plus 1/3 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 2 tablespoons champagne vinegar
  • 1 tablespoon Dijon mustard
  • 10 ounces baby spinach (two bags)
  • 1/2 red onion, thinly sliced
  • 3 ounces of shaved Parmesan cheese (use a sharp vegetable peeler)

Procedures

  1. 1

    Adjust oven rack to middle position and preheat oven to 425°F. In a medium-sized roasting pan, toss the cauliflower with 3 tablespoons of olive oil, kosher salt and paprika. Roast until tender and well caramelized, about 40 minutes. Remove from oven and cool to room temperature.

  2. 2

    Meanwhile, combine champagne vinegar, mustard, remaining olive oil and salt in a sealed container and shake to emulsify. In a large salad bowl, add the roasted cauliflower, spinach and onion. Add the vinaigrette and toss. Top salad with shaved Parmesan and serve immediately

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