Categories: Salad- Salad Dressings- Slaw

Ingredients

• 2 medium heads cauliflower, cut in bite-size florets, (about 10 cups)
• 3 Tbsp. extra-virgin olive oil
• 3/4 tsp. salt
• 1/4 tsp. ground black pepper
• 2 Tbsp. champagne vinegar or white vinegar
• 1 Tbsp. Dijon-mustard
• 1/2 cup extra-virgin olive oil
• 2 5 oz. pkg. arugula (8 cups lightly packed) or two 50z. pkg. baby spinach
• 1 large red onion, thinly sliced
• 4 oz. shaved Parmesan cheese

Directions

1. Preheat oven to 425 degrees. In shallow roasting pan, combine cauliflower, 3 Tbsp. olive oil, 1/2 tsp. salt and pepper; toss. Roast, uncovered, for 30 to 35 minutes, stirring twice. Remove, cool.

2. In a 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.

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