Arugula Cauliflower Salad
2 medium heads cauliflower, cut in bite-sized florets
3 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons white wine vinegar
1 tablespoon Dijon-style mustard
1/3 cup extra virgin olive oil
8 cups arugula, lightly packed, or baby spinach
1 large red onion, thinly sliced
4 ounces shaved Parmesan cheese
Preheat oven to425°F.
In shallow roasting pan combine cauliflower, 3 tablespoons olive oil, 1/2 teaspoon salt, and pepper; toss.
Roast, uncovered, for 30 to 35 minutes, stirring twice.
Remove from oven; cool.
In a small bowl combine vinegar, mustard, and remaining salt.
Whisk in the 1/3 cup olive oil until combined.
In a large bowl combine cauliflower, arugula, and onion.
Add the vinegar mixture; toss gently.
Top with shaved Parmesan.