Arugula and Roasted Cauliflower Salad
medium heads cauliflower, cut into bite-size florets (about 10 cups)
tablespoons extra-virgin olive oil
teaspoon ground black pepper
tablespoons champagne vinegar or white wine vinegar
tablespoon Dijon-style mustard
cup extra-virgin olive oil
5 ounce package arugula (8 cups lightly packed, or two 5-oz. pkg. baby spinach
ounces shaved Parmesan cheese
- Preheat oven to 425 degrees F. In shallow roasting pan combine cauliflower, 3 tablespoons olive oil, 1/2 teaspoon salt, and pepper; toss. Roast, uncovered, for 30 to 35 minutes, stirring twice. Remove; cool.
- In small bowl combine vinegar, mustard, and remaining salt. Whisk in the 1/3 cup olive oil until combined. In a large bowl combine cauliflower, arugula, and onion. Add the vinegar mixture; toss gently. Top with shaved Parmesan. Makes 12 servings.
From the Test Kitchen
Prepare through step 1. Place the roasted cauliflower in a storage container or plastic bag and seal. Refrigerate overnight until ready to serve. Bring to room temperature before combining with greens and onions in the bowl.
Nutrition Facts(Arugula and Roasted Cauliflower Salad)
- Per serving:
- 143 kcal cal.,
- 11 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 7 g monounsatured fat),
- 5 mg chol.,
- 321 mg sodium,
- 7 g carb.,
- 3 g fiber,
- 3 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet