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

Description

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