Arugula And Roasted Cauliflower Salad


  • 2 medium heads  cauliflower, cut into bite-size florets (about 10 cups)
  • 3 Tbsp.  extra-virgin olive oil
  • 3/4 tsp.  salt
  • 1/4 tsp.  ground black pepper
  • 2 Tbsp.  champagne vinegar or white wine vinegar
  • 1 Tbsp.  Dijon-style mustard
  • 1/3 cup  extra-virgin olive oil
  • 2 5-oz. pkg.  arugula (8 cups lightly packed) , or two 5-oz. pkg. baby spinach
  • 1 large  red onion, very thinly sliced
  • 4 oz.  shaved Parmesan cheese


Make This Side Salad Even Easier By Roasting The Cauliflower Ahead Of Time And Chilling Overnight Until Ready To Serve. Favicon
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