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  • Writer's pictureElissa Strassman

Wilted Spinach and Cauliflower Salad

Serves 2-4


1 lb.  Cauliflower, rinsed and cut into florets

½ Small Red Onion, cut in ½ inch slices and quartered

3 oz Spinach, rinsed and patted dry

Salt, Pepper, Garlic Powder and Dried Oregano to Taste

Nonstick Olive Oil Cooking Spray, or  1-2 tsp. Olive Oil

1-2 Tbsp. Pine Nuts

1-2 Tbsp. Golden Raisins

1 oz. Asiago Cheese, Shredded


Preheat the oven to 425 degrees Fahrenheit. 

Spray a large baking sheet with non-stick cooking spray, spread the cauliflower and red onion over the pan. 

Spray the top of the vegetables with nonstick cooking spray, or drizzle with olive oil. Sprinkle salt, pepper, garlic powder, and oregano, over the vegetables, to taste. Mix vegetables to incorporate seasoning. Spread in an even layer, making sure not to overlay.  

Place the baking sheet in the oven and roast for 25-45 minutes, until brown and crispy. Be sure to watch for desired doneness. 

Meanwhile, place spinach in a large bowl. As soon as vegetables come out of the oven, place over the spinach, sprinkle with pine nuts and raisins,  toss to combine, and enjoy!

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