Spinach And Roasted Cauliflower Salad - cooking recipe

Ingredients

1 head cauliflower
4 1/2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
1 tablespoon champagne vinegar or 1 tablespoon white wine vinegar
1/2 tablespoon Dijon mustard
5 ounces fresh Baby Spinach
1 small red onion, sliced thin
2 ounces shaved parmesan cheese

Preparation

Preheat oven to 425 degrees.
Combine cauliflower, 11/2 tbs. olive oil 1/4 tsp salt and pepperin a shallow roasting pan, tossing to coat well.
Roast uncovered 30-35 minutes, stirring twice.
Remove and allow to cool.
Meanwhile combine vinegar, mustard, and remaining 1/4 tsp salt in a small bowl.
Whisk in remaining 3 tbs of olive oil until well combined.
In a large bowl, combine cauliflower, onion and spinach.
Add vinegar mixture and toss gently.
Top with parmesan.