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Roasted Cauliflower Salad With Arugula, Walnuts and Cheddar Vinaigrette

 
55

.

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

58

min

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 34990% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 855mg 36%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 6%
Sugars g
Protein 19g
Vitamin A 4% Vitamin C 1%
Calcium 15% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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