Roasted Cauliflower Salad With Arugula, Walnuts and Cheddar Vinaigrette
cauliflower, cut into bite-size florets
or to taste
freshly ground, or to taste
or any your favorite greens
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.