Arugula and Roasted Cauliflower Salad
Allyson
ingredients
- 2 Medium heads of cauliflower, cut in bite sized florets
- 3 Tbsp extra virgin olive oil
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbsp white wine vinegar
- 1 Tbsp Dijon-style mustard
- 1/3 Cup extra virgin olive oil
- 8 Cups arugula
- 1 Large red onion
- 4 oz shaved Parmesan cheese
directions
- 1
Preheat oven to 425° F. In a shallow roasting pan combine cauliflower, 3 Tbsp olive oil, 1/2 tsp salt and pepper, toss. Roast, uncovered, for 30-35 minutes. Stirring twice. Remove from oven and cool.
- 2
In a small bowl combine vinegar, mustard and remaining salt. Whisk in the 1/3 cup of olive oil until combined.
- 3
In a large bowl, combine cauliflower, arugula and onion. Add the vinegar mixture and toss gently.
- 4
Top with shaved Parmesan.
Source: Jack London Square Famers Market
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