Spinach And Roasted Cauliflower Salad

• 1 head cauliflower
• 4 1/2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/8 teaspoon black pepper
• 1 tablespoon champagne vinegar or 1 tablespoon white wine vinegar
• 1/2 tablespoon Dijon mustard
• 5 ounces fresh Baby Spinach
• 1 small red onion, sliced thin
• 2 ounces shaved parmesan cheese

1. Preheat oven to 425 degrees.
2. Combine cauliflower, 11/2 tbs. olive oil 1/4 tsp salt and pepperin a shallow roasting pan, tossing to coat well.
3. Roast uncovered 30-35 minutes, stirring twice.
4. Remove and allow to cool.
5. Meanwhile combine vinegar, mustard, and remaining 1/4 tsp salt in a small bowl.
6. Whisk in remaining 3 tbs of olive oil until well combined.
7. In a large bowl, combine cauliflower, onion and spinach.
8. Add vinegar mixture and toss gently.
9. Top with parmesan.

cauliflower, olive oil, salt, black pepper, champagne vinegar, dijon mustard, spinach, red onion, parmesan cheese

Taken from www.food.com/recipe/spinach-and-roasted-cauliflower-salad-221426 (may not work)