Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 12 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

roast:
30 mins
total:
1 hr
prep:
30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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

143 calories; fat 11g; cholesterol 5mg; saturated fat 2g; carbohydrates 7g; mono fat 7g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 5g; vitamin a 583.1IU; vitamin c 41.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 72.6mcg; vitamin b12 0.1mcg; sodium 321mg; potassium 364mg; calcium 141.4mg; iron 0.9mg.
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