Hands-On Time
25 Mins
Total Time
30 Mins
Serves 4
Johnny Miller

How to Make It

Step 1

Heat oven to 425° F.

Step 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.

Step 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.

Step 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.

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