ARUGULA CAULIFLOWER SALAD

 

  • Cooking Time: 30 to 35
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

Categories: Dairy  Misc. Salad  Oven  Roast  Salad  Side Dish  Vegetable 
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