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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Arugula and Roasted Cauliflower Salad
Directions
- 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 ,
- 11 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 5 mg chol. ,
- 321 mg sodium ,
- 7 g carb. ,
- 3 g fiber ,
- 3 g sugar ,
- 5 g pro.