Roasted Cauliflower and Radish Salad With Soft-Cooked Eggs

This healthy, quick-cooking main is packed with wholesome ingredients—soft-cooked eggs, spinach, almonds, chickpeas, radishes, and cauliflowers—and then drizzled with a simple homemade vinaigrette.

roasted-cauliflower-radish-salad-soft-eggs
Photo by Johnny Miller
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 610 calories
    • Fat 40 g (7 g saturated fat)
    • Cholesterol 370 mg
    • Sodium 1230 mg
    • Protein 26 g
    • Carbohydrate 40 g
    • Sugar 5 g
    • Fiber 13 g
    • Iron 7 mg
    • Calcium 252 mg
This healthy, quick-cooking main is packed with wholesome ingredients—soft-cooked eggs, spinach, almonds, chickpeas, radishes, and cauliflowers—and then drizzled with a simple homemade vinaigrette.

Ingredients

  1. Check 1 small head cauliflower (about 1 pound), cut into small florets
  2. Check 6 radishes, halved or quartered if large
  3. Check 1 15.5-ounce can chickpeas, rinsed and patted dry
  4. Check 6 tablespoons olive oil
  5. Check Kosher salt and black pepper
  6. Check 8 large eggs
  7. Check 3 tablespoons red wine vinegar
  8. Check 2 tablespoons Dijon mustard
  9. Check 12 cups baby spinach (10 ounces)
  10. Check ½ cup roasted almonds, chopped

Directions

  1. Heat oven to 425° F.
  2. Toss the cauliflower, radishes, chickpeas, 3 tablespoons of the olive oil, 1 teaspoon salt, and ½ teaspoon 
pepper on 2 rimmed baking sheets. Roast, tossing once, until the cauliflower is crisp-tender, 18 to 22 minutes.
  3. Meanwhile, bring a large saucepan of water to a boil. Gently lower the 
 eggs into the saucepan and cook for 7 minutes. Drain and cool under running water; peel and halve.
  4. Whisk the vinegar, mustard, the remaining 3 tablespoons of olive oil, and ½ teaspoon each salt and pepper in a large bowl. Add the spinach, almonds, and cauliflower mixture and toss to combine. Serve topped with the eggs.