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.
1 small head cauliflower (about 1 pound), cut into small florets
6 radishes, halved or quartered if large
1 15.5-ounce can chickpeas, rinsed and patted dry
6 tablespoons olive oil
Kosher salt and black pepper
8 large eggs
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
12 cups baby spinach (10 ounces)
½ cup roasted almonds, chopped
Fat 40g (7 g saturated fat)
Carbohydrate 40 g
How to Make It
Heat oven to 425° F.
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.
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.
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.
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