Arugula And Roasted Cauliflower Salad


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


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

Better Homes and Garden Favicon Better Homes And Garden
View Full Recipe

Found Country:US image description
Back to top