More Great Recipes: Dairy | Misc. Salad | Oven | Roast

Arugula Cauliflower Salad


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Member since 2006

Serves | Prep Time | Cook Time 30 to 35

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


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.


Pairs Well With


Notes

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