Contemporary Gifts for the Kitchen & Wine for the Soul

Home | Gift Baskets | The Grapevine News | Cooking Classes | Private Classes | Kids Corner

Recipes | Store | Newsletters | Contact Us | Local Links

Appetizers | Condiments | Ethnic Foods | Fish & Shellfish | Cooking with Kids | Low Fat | Main Dishes | Meats | Pasta | Poultry | Salads | Sandwiches | Sides | Soups | Vegetables | Desserts

Arugula & Roasted Cauliflower Salad

Printer Friendly Version

Ingredients

2 medium heads cauliflower, cut into bite size pieces (abt 10 cups)
3 tablesppons extra-virgin olive oil
¾ teaspoon salt
¼ 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-oz pkg arugula (8 cups lightly packed0 or two 5-oz pkg baby spinach
1 large red onion
4 oz shaved Parmesan cheese

Preheat oven to 425 degrees. In a shallow roasting pan combine cauliflower, 3 tablespoons olive oil, ½ 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.

First Place Winner! July 2006
Michelle Thornton of Red Bluff