Serves 2- 4 | 30- 40 min prep/cook
- 1 head cauliflower, chopped into bite-sized pieces
- 1/4 cup olive oil
- 1/2 tablespoon dried herbs (basil, marjoram, oregano, thyme, etc.)
- 1/2 teaspoon kosher salt
- black pepper, to taste
- 3 cups penne pasta
- 4 cups spinach
- 1/2 cup oil packed sun-dried tomatoes (or regular sun-dried tomatoes soaked in hot water to soften), cut into strips
- 1 tablespoon balsamic vinegar
Preheat the oven to 400 degrees. Cook pasta according to package and set aside.
Place the cauliflower, olive oil, dried herbs, salt, and pepper in a bowl. Toss to coat and transfer to a baking sheet. Roast for 20 to 30 minutes, just until the cauliflower starts to brown (careful not to overcook). Then turn the oven to broil and broil for 1 to 3 minutes, just until the cauliflower is nicely colored.
Place the spinach in a large bowl and cover with the hot cauliflower. Gently toss, then add the pasta, sun-dried tomatoes and vinegar. Toss until well combined and serve.
Sourced from: Ulm, Lauren. “Roasted Cauliflower and Wilted Spinach Salad.” Vegan Yum Yum.