Roasted Cauliflower Salad with Soft-cooked Egg

Lori Hartnett Leave a Comment

Prepare this entree salad in about 30 minutes; while the vegetables are roasting, you can soft-cook the eggs and mix a simple vinaigrette dressing.

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Roasted Cauliflower Salad with Soft-cooked Egg
Vegetarian, Wheat Free, Gluten Free, Dairy Free, Soy Free, Nut Free
  1. HEAT oven to 425ºF.
  2. PLACE cauliflower, potatoes, and garbanzo beans in large bowl; mix lightly. Add 1 Tbsp. of the olive oil, 1/2 tsp. of the salt and 1/4 tsp. of the pepper; mix well. Pour into shallow baking pan. Bake 22 to 25 minutes or until vegetables are tender, stirring half way.
  3. MIX remaining 2 Tbsp. of the olive oil, vinegar, mustard and remaining 1/4 tsp. each salt and pepper.
  4. TOSS roasted vegetables with spinach in large bowl. Drizzle with dressing; toss lightly. Divide onto serving plates; top with egg.
Fresh Tips

Sprinkle with sunflower or sesame seeds.

To soft-cook eggs, place eggs in small saucepan and cover by 1/2-inch of water. Bring to boil; cook 7 minutes.

Omit the eggs.

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