I had a craving for a big bowl of salad – so I checked out my fridge to see what I could add to make it super yummy… I ended up roasting cauliflower with the ‘power’ spices and adding potatoes, zucchini and red onion along with a few shavings of Parmesan cheese… any dressing can top it off! Super delicious AND super healthy! And with the leftover veggies I’ll be sharing an awesome taco recipe next time…

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Mediterranean-Style Bowl

4 cups fresh spinach greens

1 head cauliflower, chopped into bite-size pieces

6 small potatoes, diced into bite-size pieces

2 zucchini, diced into bite-sized pieces

1/2 large red onion, diced into bite-sized pieces

3 garlic cloves, minced

extra virgin olive oil

salt + pepper

1/2 teaspoon each ginger, cinnamon & turmeric

Parmesan cheese shavings

Dressing of choice (I use Garlic Expressions Vinaigrette)

Heat oven to 425 °F. Place the cauliflower in a large bowl and toss with 1 tablespoon extra virgin olive oil, 1 teaspoon salt, the ginger, cinnamon & turmeric. Spread onto a baking sheet and roast 20 minutes. In the meantime bring the potatoes to a boil in a medium pot; reduce heat and simmer for 10 minutes, adding 1 teaspoon salt. Drain potatoes and set aside. Toss the zucchini with a little extra virgin olive oil, salt & fresh ground pepper; lay on half of second baking sheet. Toss the red onions and the minced garlic with a little extra virgin olive oil, salt & fresh ground pepper. Place on the other half of the second baking sheet. Roast in oven 10 minutes. Assemble: Place spinach on the bottom of a each bowl and add roasted cauliflower, potatoes, zucchini & onion in sections on top. Sprinkle with shaved Parmesan cheese and add the dressing of your choice. Toss well and eat! Makes 4 servings…save any leftover veggies for my Roasted Veggie Tacos coming up next time…

Enjoy!

Linda~

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