Roasted Cauliflower Salad With Arugula, Walnuts & Cheddar Vinaigrette
.
Yield
4 servingsPrep
10 minCook
30 minReady
58 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
-
cauliflower, cut into bite-size florets |
* |
| 5 | tablespoons |
olive oil
|
|
| 1 ¼ | teaspoons |
salt
or to taste |
|
| ½ | teaspoon |
black pepper
freshly ground, or to taste |
|
| 1 | tablespoon |
sherry vinegar
|
|
| 1 | bunch |
arugula (roquette)
or any your favorite greens |
*
|
| ⅔ | cup |
walnuts
toasted |
|
| ⅔ | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
-
cauliflower, cut into bite-size florets |
* |
| 75 | ml |
olive oil
|
|
| 6.3 | ml |
salt
or to taste |
|
| 2.5 | ml |
black pepper
freshly ground, or to taste |
|
| 15 | ml |
sherry vinegar
|
|
| 1 | bunch |
arugula (roquette)
or any your favorite greens |
*
|
| 158 | ml |
walnuts
toasted |
|
| 158 | ml |
cheddar cheese
grated |
|
Directions
Heat the oven to 400℉ (200℃).
In a large bowl, add the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and ¼ teaspoon black pepper, and toss until well combined.
Spread the cauliflower on a baking evenly sheet in a single layer.
Roast, stirring every 10 to 15 minutes, until tender and dark golden, about 35 minutes.
Allow to cool for about 8 minutes.
In a small bowl, add the remaining olive oil, salt and pepper, and vinegar, and then whisk until well blended.
In a salad bowl, mix together the arugula, toasted walnuts, arugula and warm cauliflower.
Pour the vinaigrette over the salad and toss until evenly coated.
Divide among the salad plates and serve.
