(Culinary.net) Many families crave savory and delicious weeknight meals. After a long day of work and school, it’s time to gather around the table to share a mouthwatering meal and memories.

For something truly wholesome, try this Beef Tenderloin with Roasted Cauliflower and Spinach Salad. It’s a full meal the whole family can enjoy, and you’ll be surprised at how easy it is to feed all the smiling faces.

This meal has layers of flavor and sneaks in a few vegetables like spinach and cauliflower, but even picky eaters can’t resist trying it.

Find more recipes and savory main dishes at Culinary.net.

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Beef Tenderloin with Roasted Cauliflower and Spinach Salad

Servings: 4-6

• 1 beef tenderloin (4 pounds), wrapped with butcher’s twine
• 9 tablespoons olive oil, divided
• 4 teaspoons pepper, divided
• 1 head cauliflower
• 5 shallots, quartered
• 2 teaspoons salt, divided
• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 package (5 1/2 ounces) baby spinach
• dried cranberries, for garnish

Heat oven to 475°F. Place beef on a baking sheet. Rub 4 tablespoons olive oil and 2 teaspoons pepper into beef. Bake 12 minutes.

In a large bowl, toss cauliflower, shallots, 1 teaspoon salt and 1 teaspoon pepper to combine. Scatter vegetables around beef and bake 18-25 minutes, or until desired doneness is reached. Allow meat to rest 15 minutes covered in aluminum foil.

In a medium bowl, whisk 3 tablespoons olive oil, lemon juice, mustard, and remaining salt and pepper until combined. Add spinach; stir until combined.

Serve by layering spinach topped with cauliflower and shallots, then sliced tenderloin. Garnish with dried cranberries.