That’s a big title for a recipe, so let me start with the lemony cauliflower. I followed this recipe which yielded a dish of roasted cauliflower, and a kitchen that smelled very nice after zesting and squeezing two lemons! You could just stop there, but I had a container of cooked wheat berries and some fresh spinach, so I threw everything together in a bowl. With a squeeze of any remaining lemon juice and a drizzle of fig and lemon balsamic vinegar, the salad was ready. I did chop the spinach leaves slightly after taking the photo which made it easier to eat, but otherwise this salad was perfect.
One thought on “Lemony Cauliflower, Spinach, and Wheatberry Salad”
Yum! I am glad you enjoyed my recipe. It sounds great in a salad with wheatberries and spinach.