This salad was GREAT, and was even better the next day! I didn’t think it would save well, but the spinach wasn’t mushy at all! I have never had roasted radishes before, but now I like radishes! I wouldn’t change anything about this recipe, and next time I will double the recipe to have more leftovers.
Roasted Cauliflower and Radish Salad With Soft-Cooked Eggs
(Real Simple, Dec. 2015)
time needed: 30 min.
1 small head cauliflower (about 1 pound), cut into small florets
6 radishes, halved or quartered if large
1 15.5-ounce can chickpeas, rinsed and patted dry
6 tablespoons olive oil
Kosher salt and black pepper
8 large eggs
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
12 cups baby spinach (10 ounces)
½ cup roasted almonds, chopped
Heat oven to 425° F.
Toss the cauliflower, radishes, chickpeas, 3 tablespoons of the olive oil, 1 teaspoon salt, and ½ teaspoon pepper on 2 rimmed baking sheets. Roast, tossing once, until the cauliflower is crisp-tender, 18 to 22 minutes.
Meanwhile, bring a large saucepan of water to a boil. Gently lower the eggs into the saucepan and cook for 7 minutes. Drain and cool under running water; peel and halve.
Whisk the vinegar, mustard, the remaining 3 tablespoons of olive oil, and ½ teaspoon each salt and pepper in a large bowl. Add the spinach, almonds, and cauliflower mixture and toss to combine. Serve topped with the eggs.