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Charred Cauliflower Salad - Oxygen Magazine

Charred Cauliflower Salad

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Ingredients

  • 2 cups fresh baby spinach, trimmed
  • 1 cup cherry tomatoes, halved
  • 2 cups cauliflower florets, blanched
  • 2 tbsp capers
  • 1 tbsp fresh dill
  • 1 tbsp French grain mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • Sea salt and fresh ground pepper, to taste

Instructions

  1. Place spinach leaves and tomatoes in a large bowl.
  2. Spray a nonstick pan and place over medium-high heat. Char cauliflower in small batches. Place charred cauliflower over spinach/tomatoes while still hot.
  3. Place remaining ingredients in a food processor and blend thoroughly to make dressing.
  4. Pour dressing over salad and toss to mix together. Serve.

Nutrients per serving: Calories: 150, Total Fats: 4 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 390 mg, Total Carbohydrates: 25 g, Dietary Fiber: 11 g, Sugars: 11 g, Protein: 9 g, Iron: 2 mg

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