• 205minutes
  • 303calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsChromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup olive oil

  2. 6 tablespoons fresh lemon juice

  3. 1/2 teaspoon dried oregano

  4. 1/2 teaspoon dried basil

  5. 1 garlic clove , minced

  6. 6 cups cauliflower , in florets

  7. 1/4 cup fresh parsley , minced

  8. 1/3 cup red onion , sliced

  9. 1 cup red radish , small and whole

  10. 1/4 cup feta cheese , crumbled

  11. 3/4 cup Greek olive

  12. 8 cups spinach , torn into bite-size pieces

Instructions Jump to Ingredients ↑

  1. In a large saucepan, whisk together the olive oil, lemon juice, oregano, basil, and garlic. Simmer while you prepare the cauliflower.

  2. In a large saucepan, parboil the cauliflower in boiling water for 5 minutes. Drain.

  3. Add cauliflower to dressing in saucepan. Toss to coat. Take off the heat and place in a bowl.

  4. Set aside to marinate for 1 hour at room temperature, then chill for 2 hours.

  5. Before serving, add parsley, onion, radishes, feta, and olive. Toss well.

  6. To serve, cover a large platter with spinach and with a slotted spoon, put the salad on top of the greens in the center of the platter. Pour remaining dressing over spinach and serve immediately.


Send feedback