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Warm Grilled Cauliflower and Spinach Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 30 min
  • 30 min
  • $$
Living Plate !

Ingredients

  • 1 head cauliflower, large
  • 2 zucchini squashes, trimmed and sliced lengthwise about ¼” thick
  • 3 teaspoons olive oil for grilling
  • 3 cups packed spinach leaves, washed and dried
  • ¼ cup kalamata olives, pitted
  • 1 tablespoon fresh chives, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard

Directions

Prep: 1. Remove florets from head of cauliflower. Slice them in half and steam or blanch until just tender. Set aside to dry. 2. Preheat grill rack or grill pan to medium-high. Make: 1. Brush squash with 1 teaspoon of olive oil and grill until grill marks appear, about 2 minutes per side. Line plates with squash. 2. Toss cauliflower with 2 teaspoons of olive oil and grill just until grill marks appear. Place in a large bowl and toss with spinach, olives, and chives. 3. Whisk together dressing ingredients - 3 tablespoons olive oil, vinegar, garlic, and mustard. 4. Toss vegetables in bowl with dressing then mound on top of squash. 5. Serve immediately.

Notes

Bathed in a garlic-mustard dressing, this salad is irresistible! Cauliflower is a cruciferous superhero - phytonutrient-rich and packed with fiber.

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