Ingredients:
- 1 small head cauliflower, cut into bite-sized florets
- ¼ cup plus 2 tablespoons Premium Extra Virgin Olive Oil, divided
- Salt and freshly ground black pepper, to taste
- ½ cup sun-dried tomatoes, chopped
- 4 cups baby spinach
- 1 cup homemade or store-bought croutons
- ½ cup feta cheese, crumbled
- 2 tablespoons Raspberry Dark Balsamic Vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon Franklin Raw Honey (optional, for sweetness)
Instructions:
- Preheat your oven to 425ºF (220ºC).
- Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until they are tender, and the edges are caramelized.
- In a small bowl, whisk together the remaining 1/4 cup olive oil, balsamic vinegar, Dijon mustard, minced garlic, and honey or sugar if using. Season the dressing with salt and pepper to taste.
- In a large mixing bowl, combine the mixed salad greens, chopped sun-dried tomatoes, and croutons.
- Once the cauliflower is roasted, add it to the salad while still warm.
- Drizzle the dressing over the salad and toss to coat all the ingredients evenly.
- Sprinkle the crumbled feta cheese over the top of the salad.
- Serve immediately while the cauliflower is warm, or let it sit for a few minutes to allow the flavors to meld together.