Roasted Cauliflower and Radish Salad With Soft-Cooked Eggs

INGREDIENTS

1. 1small head cauliflower (about 1 pound), cut into small florets
2. 6radishes, halved or quartered if large
3. 115.5-ounce can chickpeas, rinsed and patted dry
4. 6tablespoons olive oil
5. Kosher salt and black pepper
6. 8large eggs
7. 3tablespoons red wine vinegar
8. 2tablespoons Dijon mustard
9. 12cups baby spinach (10 ounces)
10. ½cup roasted almonds, chopped

DIRECTIONS

1. Heat oven to 425° F.
2. Toss the cauliflower, radishes, chickpeas, 3 tablespoons of the olive 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.
3. 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.
4. Whisk the vinegar, mustard, the remaining 3 tablespoons of olive 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.
5. Source:  realsimple.com