Arugula and Roasted Cauliflower Salad

Make this side salad even easier by roasting the cauliflower ahead of time and chilling overnight until ready to serve.

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  • Makes: 12 servings
  • Prep: 30 mins
  • Roast: 30 mins 425°F
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Arugula and Roasted Cauliflower Salad
Ingredients
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
Directions
  1. 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.
  2. 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
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