Are you looking for a delicious, healthy, and easy to prepare vegan meal that’s ready in minutes? Look no further! This warm grilled cauliflower and spinach salad is a nutritious dish that will tantalize your taste buds. Not only does this combo make for an interesting flavor combination, but it also packs plenty of health benefits as well. With high levels of antioxidants found in both spinach and olives combined with the rich vitamins contained within cauliflower all topped off with a light yet flavorful dressing – this recipe is sure to leave you feeling full and satisfied in no time!
1 Head cauliflower (large head)
2 zucchini, trimmed and sliced lengthwise about 1/4″ thick
1 Tbsp olive oil for grilling
3 cup baby spinach, washed and dried
1/4 cup kalamata olives, pitted
1 Tbsp fresh chives, chopped
3 Tbsp olive oil
2 Tbsp white balsamic vinegar
2 cloves garlic, minced
1 Tbsp Dijon mustard
Sprinkle of nuts or seeds to garnish
How to Prepare
Remove florets from the head of the cauliflower. Slice them in half and steam or blanch until just tender. Set aside to dry.
Preheat grill rack or grill pan to medium-high.
Brush zucchini with 1 teaspoon of olive oil and grill until marks appear, about 2 minutes per side. Line plates with zucchini.
Toss cauliflower with 2 teaspoons of olive oil and grill just until grill marks appear. Place in a large bowl and toss with spinach, olives and chives.
Whisk together dressing ingredients – 3 tablespoons olive oil, vinegar, garlic and mustard.
Toss vegetables in a bowl with dressing then mound on top of squash. Sprinkle with nuts or seeds to garnish.
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