Arugula and Cauliflower Salad
- 2 medium heads cauliflower, cut into bite-sized florets (about 10 cups)
2 tbs. extra virgin olive oil
3/4 tsp. salt
1/4 tsp. ground black pepper
2 tbs. champagne vinegar (or white wine vinegar)
1 tbs. Dijon-style mustard
1/4 c. extra virgin olive oil
2 5-oz. packages Olivia's Organics Baby Arugula
1 large red onion, thinly sliced
4 oz. Parmesan cheese, shaved
Preheat oven to 425°
In a bowl, combine the cauliflower florets, 3 tbs. olive oil, 1/2 tsp. salt and pepper.
Roast, uncovered, for 30-35 minutes, stirring twice.
Remove from oven and let cool.
In a small bowl. Combine vinegar, mustard and remaining salt.
Whisk in the 1/3 cup olive oil.
In a large bowl, combine cauliflower, Olivia's Organics Baby Arugula, and the red onion.
Add the vinegar mixture and toss gently.
Top with the shaved Parmesan cheese and serve at room temperature.
- Total Fat:g
- Saturated Fat:g
- Dietary Fiber:g
- % of Calories from Fat:%
- Recipe Credit
- Recipe courtesy of Olivia's
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