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cauliflower spinach vinaigrette

Cauliflower and Spinach Vinaigrette

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 servings
Course: centerpiece, Salad, Side Dish
Ingredients Method

Ingredients
  

Vinaigrette
  • 1 roasted red pepper, peeled, seeded, and chopped
  • 2 tbsp red-wine vinegar
  • 2 tbsp finely chopped pimiento-stuffed green olives
  • 1 tbsp flat leaf Italian parsley, finely chopped
  • ½ tsp sea salt
  • 3 tbsp olive oil EVOO Extra Virgin Olive Oil
Salad
  • 1 head cauliflower, cut into 1/2 inch florets
  • 6 ounces fresh spinach or other greens

Method
 

How to roast sweet peppers and cauliflower
  1. Roast Pepper: Wash and leave the red pepper whole. Place under the broiler for 5 minutes, then turn and roast 5 more minutes, until the outside skin is blackened. Remove from the oven and place in a plastic bag and close. Let the pepper steam in the plastic bag for 5 minutes, then remove, and set on a cutting board to cool. Once cool to the touch, peel off the blackened skin, remove the stem and seeds, and discard. Roughly chop the red pepper flesh.
    Roast Cauliflower: In a separate dish, roast the cauliflower florets under the broiler until just softened and a bit brown.
Make the Vinaigrette
  1. Whisk together olives, red pepper, and parsely. Mix in red-wine vinegar and salt. Add the olive oil and whisk or shake to mix well. Set aside.
Assemble the Salad
  1. Place the spinach leaves on a bottom layer on a nice serving dish. Arrange the cauliflower florets on top in a circle. Generously spoon the vinaigrette over the top. Serve cold or at room temperature.