Roasted Cauliflower and Radish Salad

posted in: Gluten-free, Vegetarian | 0

This salad looks so nice on the plate. I’m not usually a salad person, but this one is very large, filling and delicious. I’m a sucker for a runny egg! When you roast chickpeas, it makes them crunchy, so that gives this salad a nice crunch to it. And as a bonus, these radish were grown in our garden.

Roasted Cauliflower and Radish Salad
Author: 
Recipe type: Salad
Serves: 4
 
Ingredients
  • 1 small head cauliflower (about 1 pound), cut into small florets
  • 6 radishes, halved or quartered if large
  • 1 15.5-ounce can chickpeas, rinsed and patted dry
  • 4 tablespoons olive oil, divided
  • Kosher salt and black pepper
  • 8 large eggs
  • 3 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 12 cups baby spinach (10 ounces)
Instructions
  1. Heat oven to 425° F.
  2. Toss the cauliflower, radishes, chickpeas, 1 tablespoon of the olive oil, 1 teaspoon salt, and ½ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the cauliflower is crisp-tender, 20 minutes.
  3. Meanwhile, bring a large saucepan of water to a boil. Gently lower the eggs into the saucepan and cook for 7 minutes. It's ok if the eggs crack when you put them in the boiling water, they should still turn out. Drain and put in ice water; peel and halve.
  4. Whisk the vinegar, mustard, the remaining 3 tablespoons of olive oil, and ½ teaspoon each salt and pepper in a small bowl.
  5. Add the spinach and cauliflower mixture to each plate. Serve topped with the eggs. Drizzle with your desired amount of dressing.
Nutrition Information
Serving size: ¼ Calories: 427 Fat: 26 g Saturated fat: 5 g Unsaturated fat: 13 g Trans fat: 0 Carbohydrates: 30 g Sugar: 5 g Sodium: 539 mg Fiber: 11 g Protein: 22 g Cholesterol: 370 mg
13 Weight Watchers Smart Points per serving **Note – The nutrition for this recipe is high, but this is assuming that you use 1/4 of the dressing. I never use that much of it because I find that with the flavors of the roasted vegetables and eggs that I don’t need to use that much dressing. We always have leftover dressing for another use.**

Heat oven to 425° F. Toss the cauliflower, radishes, chickpeas, 1 tablespoon of the olive oil, 1 teaspoon salt, and ½ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the cauliflower is crisp-tender, 20 minutes.

Meanwhile, bring a large saucepan of water to a boil. Gently lower the eggs into the saucepan and cook for 7 minutes. It’s ok if the eggs crack when you put them in the boiling water, they should still turn out fine. You can see in the picture that 2 of my eggs cracked and a little of the egg white came out of one of them. Don’t worry, just leave it alone and it will be good!

Drain and put in ice water for a few minutes; peel and halve.

 

Whisk the vinegar, mustard, the remaining 3 tablespoons of olive oil, and ½ teaspoon each salt and pepper in a small bowl.

Add the spinach and cauliflower mixture to each plate. Serve topped with the eggs. Drizzle with your desired amount of dressing.

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