Warm Grilled Cauliflower and Spinach Salad

By Jeanne Petrucci

Posted July 12, 2016

Full-screen

Warm Grilled Cauliflower and Spinach Salad

Name: Warm Grilled Cauliflower and Spinach Salad
Prep time: PTM
Ingredients: 1 head cauliflower, large, cut into florets; 2 zucchini squashes, trimmed and sliced lengthwise about u00bcu201d thick; 3 teaspoons olive oil for grilling; 3 cups packed spinach leaves, washed and dried; u00bc cup kalamata olives, pitted; 1 tablespoon fresh chives, chopped; 2 tablespoons pine nuts, lightly toasted; 3 tablespoons olive oil; 2 tablespoons white balsamic vinegar; 2 cloves garlic, minced; 1 tablespoon Dijon mustard

July 12, 2016

Ingredients

Salad:

1 head cauliflower, large, cut into florets

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

2 tablespoons pine nuts, lightly toasted

Dressing

3 tablespoons olive oil

2 tablespoons white balsamic vinegar

2 cloves garlic, minced

1 tablespoon Dijon mustard

Directions

1Remove florets from head of cauliflower. Slice them in half and steam or blanch until just tender. Set aside to dry.

2Preheat grill rack or grill pan to medium-high. Brush squash with 1 teaspoon of olive oil and grill until grill marks appear, about 2 minutes per side. Line plates with squash.

3Toss cauliflower with 2 teaspoons of olive oil and grill just until grill marks appear. A grilling baskets is great here. Place in a large bowl and toss with spinach, olives, chives, and pine nuts.

4Whisk together dressing ingredients.

5Toss vegetables in bowl with dressing then mound on top of squash.

6Serve immediately.

close full screen

00:00

Jeanne Petrucci