Foodie Blogroll

Wednesday, September 25, 2013

Crispy Cauliflower, Egg & Spinach Salad

The Crispy Cauliflower, Egg, & Spinach Salad is a spectacular dish jam-packed with vegetables  to create a fantastic blend of textures and tastes. From the roasted portobello mushrooms to the creamy fried egg on top, this satisfying salad has it all. Plus, despite being sophisticated in flavor, this dish is quite easy to prepare since everything is cooked on one baking sheet! To start, simply roast the vegetables until golden and delicious, then crack an egg on top, and continue to roast a few minutes more. Next, toss in a handful of spinach, drizzle with a soy sauce dressing and the salad is ready to enjoy.

Crispy Cauliflower, Egg, & Spinach Salad
Gluten Free
Serves One
Click Here for a Printable Version of Recipe

crispy cauliflower egg salad

1/2 of a head of cauliflower, broken into florets
1/2 of a leek, chopped
1 portobello mushroom, stem removed and diced
1/2 cup grape tomatoes
3-4 radishes, quartered
1 teaspoon extra virgin olive oil
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried basil
1/4 teaspoon ground paprika
Dash of crushed red pepper flakes
Salt & Pepper
A few handfuls of baby spinach
1 teaspoon gluten free soy sauce
2 teaspoons gluten free soy sauce
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
1-2 teaspoons fresh basil, chopped

1.  Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and spray with nonstick spray.

2. Add cauliflower florets to a food processor, then pulse until cauliflower it breaks down into small “rice” like pieces. Season with salt & pepper.

3.  Add leek, portobello, tomatoes, radishes, and cauliflower rice to prepared baking sheet. Drizzle vegetables with olive oil and season with thyme, basil, paprika, crushed red pepper, salt, and pepper. Stir to coat vegetables in oil and seasonings, then spread vegetables into an even layer and place baking sheet in oven.

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4. Roast vegetables until beginning to brown and tomatoes start to burst (18-22 minutes) then remove baking sheet from oven (but leave oven on).

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5.  While the vegetables are roasting, whisk together all dressing ingredients in a small bowl until combined. Set aside.

6. After removing vegetables from oven, use a spoon or spatula to push vegetables into a circle in the center of baking sheet. Scoop out center of circle slightly to create a “divot” (large enough for an egg).

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7. Crack egg, then gently drop into divot  in the vegetables. Season egg with salt and pepper, then carefully return baking sheet to oven and roast 8-12 minutes more, or until egg reaches desired level of doneness.

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8. Once the egg is almost finished cooking, place spinach on a large plate and toss with soy sauce.
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9. After egg is cooked, carefully remove from oven and use a wide  spatula to transfer to serving plate on top of spinach. Top with dressing & enjoy!
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Nutrition Information--approximately 332 calories per serving

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