Spinach, White Bean & Cauliflower Vinaigrette (vegan/plant-based)

Yield: 4-6 servings

I created this emergency dinner when I needed a vegan compliment to the Italian pescetarian dish my husband was preparing for himself and a dinner guest, and wanted to make it from what I had on hand.

I used homemade black olive vinaigrette–I would share the recipe except I don’t remember exactly what I did–but any vinaigrette would likely be lovely.

This beautiful, balanced one-dish meal goes together in a flash and is delicious hot, cold, or room temp.

12 ounces frozen riced cauliflower
2 cups, gently packed baby spinach
1-15 ounce can cannellini beans, rinsed and drained
3 to 4 tablespoons vinaigrette (add sea salt, black pepper, and red pepper flakes if dressing is not salty/spicy enough)
Optional garnishes: minced fresh basil or parsley, olives, shredded plant-based parm (we like Follow Your Heart), toasted or raw pinenuts

Place cauliflower in a large microwave safe bowl and microwave for about four minutes. Break up gently with a fork. Place spinach on top and microwave for another minute or two until slightly wilted. Fold together with cauliflower. And beans and vinaigrette, and fold again until well combined. Serve garnished as desired.