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…
…Super healthy addition to the menu!
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…
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