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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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