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Ingredients

• 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

Description

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

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