Sunday Dinner

Tonight we are having Chickpea Cutlets with mustard sauce and mushroom gravy, potatoes and Roasted Cauliflower Salad.

The Chickpea Cutlets, mustard sauce and mushroom gravy recipes are in past posts on this blog. Try the cutlets they are so great and with the potatoes and gravy a real comfort food.

Roasted Cauliflower Salad

1 head of cauliflower, chopped into bite-sized pieces
1/4 cup of olive oil
1/2 tsp thyme
1/2 tsp basil
1/2 tsp salt (I only use sea salt. I use Nature's Cargo it's the best)
Fresh black pepper
Noodles - anything you like, I used one bundle of udon noodles
4 cups coarsely chopped spinach
1/2 cup oil-packed sun dried tomatoes, cut up
1 tbsp balsamic vinegar

Preheat the oven to 400 degrees and put a pot of water on to boil.
Place the cauliflower in a baking pan in one layer. Add the olive oil, herbs, salt and pepper and toss. Roast for 25 minutes, turn oven to broil and broil 3 more minutes until nicely colored.
Cook the pasta, then drain and rinse in cool water.
Place the spinach in a large bowl. Dump the hot cauliflower on top and gently toss. Set aside and let the heat wilt the spinach. Add the pasta on top.
Add the tomatoes and vinegar and toss well. Season to taste.