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.

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