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Arugula Cauliflower Salad

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Serves | Prep Time | Cook Time 30 to 35

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Ingredients You'll Need

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.

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