Cauliflower Arugula Salad
Cauliflower and Arugula Salad
This is a family favorite - something about the roasted cauliflower, tangy dressing and cheese combo that everyone loves. I often serve this at family gatherings because it is an easy side dish to make ahead of time - you can roast the cauliflower and make the dressing the day before. This is also great to have on hand for lunches and keeps well in the fridge for a couple of days.
Prep Time: 20 minutes. Cook Time: 35 minutes
Ingredients:
1 head cauliflower, cut into florets
3 tablespoons olive oil
½ tsp sea salt
1 tsp each of thyme and turmeric - make sure your spices have no added starches
1 TBSP Dijon style mustard (additive-and sugar-free)
2 TBSP white wine vinegar
¼ tsp sea salt
1/3 cup extra virgin olive oil
10 oz of arugula (or about 6 cups tightly packed) – for a lettuce that is easier on the belly, you can substitute butter lettuce for the arugula.
½ cup of shredded hard cheese – gruyere or parmesan are nice options (grate the cheese yourself as pre-shredded cheeses often contain starch or anti-caking agents)
Directions:
Preheat oven to 400 degrees.
Place cauliflower florets in a single layer onto a baking sheet. Toss the florets with olive oil, ½ tsp sea salt, thyme and turmeric.
Bake for 30 minutes until golden brown, flipping the cauliflower halfway through. Remove from oven and let cool to room temperature.
In a small bowl combine vinegar, mustard, and ¼ tsp sea salt. Whisk in the 1/3 cup olive oil.
In a large bowl toss the arugula with ¾ of the dressing. Arrange the arugula on a platter and spread the cauliflower over the arugula, drizzling the remaining ¼ of the dressing over it.
Sprinkle the cheese over the cauliflower and serve.