Cauliflower and Arugula Salad
Cauliflower and Arugula Salad
Ingredients
1large cauliflower (2½ to 3 pounds), cut into 1-inch florets
6 tablespoons extra-virgin olive oil
1 ½teaspoons fine sea or table salt
1 teaspoon garam masala
¼ teaspoon ground cayenne pepper
1 large red onion, halved lengthwise and thinly sliced into half moons
3 tablespoons drained capers
2 teaspoons cumin seeds
â…“ cup golden raisins
Arugula
Parsley
Dress It Up Dressing Champagne Vinaigrette
Directions
Heat oven to 425 degrees. On a rimmed sheet pan, toss cauliflower with 2 tablespoons olive oil, 1 teaspoon salt, garam masala and cayenne. Spread out the florets and roast for 15 minutes.
Put sliced red onion, the capers, cumin seeds and a pinch of salt into a small bowl; drizzle with a little olive oil. Add mixture to the cauliflower and toss well. Roast for another 25 to 28 minutes, stirring occasionally, until the vegetables are browned and tender. Let mixture cool.
When ready to serve, in a large salad bowl, toss together the arugula, parsley leaves, slightly cooled cauliflower mixture, raisin, and dressing to taste. Enjoy!
🥗✨ Roasted Cauliflower & Arugula Salad the perfect pairing! Elevate your salad game with this flavorful and nutritious creation that will tantalize your taste buds and nourish your body.
Roasted cauliflower brings a delightful nuttiness and caramelized goodness to this salad, perfectly complemented by the bold and peppery flavor of arugula. We sprinkled in some sweetness with the addition of golden raisins and tanginess with salty capers.
We paired this salad with our light and creamy Champagne Vinaigrette. Want to make this salad even more filling? Marinade your protein of choice in our Champagne Vinaigrette for even more flavor! Capture glamour and gourmet instantly with this salad! 🥗 ✨