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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
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
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
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
