Nutritional Wisdom with Carly Pollack

Roasted Cauliflower and Radish Salad With Soft-Cooked Eggs

Real Simple

1 small head of cauliflower (about 1 pound) cut into florets
6 small radishes, quartered
1 can chickpeas, rinsed and patted dry
6 tablespoons coconut oil
8 large eggs
3 tbsp apple cider vinegar
2 tbsp dijon mustard
12 cups spinach
1/2 cup roasted almonds, chopped

Heat oven to 425° F. Then, toss the cauliflower, radishes, chickpeas, 3 tablespoons of the coconut 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 coconut 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.

4 servings