by Food Blogga
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my 35 recipes »
Photo by Food Blogga
Food Blogga's Notes:
Expand1 medium head purple cauliflower, broken into florets Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
several shakes of salt and black pepper Ask a question about this ingredient
6-7 ounces fresh arugula Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 1/2 tablespoons sherry vinegar Ask a question about this ingredient
2 teaspoons grainy/spicy mustard Ask a question about this ingredient
1 teaspoon lemon zest (about half of 1 lemon) Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
2 teaspoons finely chopped fresh rosemary Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon black pepper Ask a question about this ingredient
Preheat oven to 375 degrees F. Place cauliflower in a large baking dish. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss until coated. Cook for 30 minutes, or until lightly brown and crisp.
Ask a question about this stepWhisk all vinaigrette ingredients in a small bowl.
Ask a question about this stepPlace arugula in a large bowl. Add dressing and toss. Add roasted cauliflower and toss. Serve warm.
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Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
