Arugula Cauliflower Salad
INGREDIENTS
  • Cooking Time: 30 to 35
  • 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
  1. Preheat oven to425°F.
  2. In shallow roasting pan combine cauliflower, 3 tablespoons olive oil, 1/2 teaspoon salt, and pepper; toss.
  3. Roast, uncovered, for 30 to 35 minutes, stirring twice.
  4. Remove from oven; cool.
  5. In a small bowl combine vinegar, mustard, and remaining salt.
  6. Whisk in the 1/3 cup olive oil until combined.
  7. In a large bowl combine cauliflower, arugula, and onion.
  8. Add the vinegar mixture; toss gently.
  9. Top with shaved Parmesan.