Recipe: Roasted Cauliflower and Wilted Spinach Salad

My partner tried out this recipe from the cookbook "Vegan Yum Yum" by Lauren Ulm. It was delicious and filling, so was a meal in itself and not just a side dish. Give it a go. You will not be disappointed!

What you will need:
1 cauliflower, chopped into bite sized pieces
quarter cup olive oil
half tbsp dried herbs (basil, marjoram, oregano, thyme)
half tsp salt
3 cups penne pasta (I use Orgran's gluten free ones which you can get at health food shops and some supermarkets, in their heath foods section)
4 cups baby spinach
half cup oil packed sun dried tomatoes, cut into strips
1 tbsp balsamic vinegar

Method:
Preheat over to 205 degrees Celsius and put pot of water to boil.
Place cauliflower on a baking tray, one layer deep. Add olive oil, herbs and salt. Toss. Roast for 20-30 minutes until just starting to brown and fork tender but not mushy.
Cook pasta and drain. Rinse in cool water.
Place spinach in a large bowl and dump cauliflower on top and gently toss. sat aside and let the heat from the cauliflower wilt the spinach. Add pasta on top. Add tomatoes and vinegar and toss well.