If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Since I live in San Diego, I'm fortunate to have access to beautiful produce year-round. Cauliflower is currently in season, and our farmers are offering the humble vegetable in a kaleidoscope of colors -- white, green, orange, and purple. Purple cauliflower can be cooked just like white cauliflower -- steam, saute, bake, or roast it. The texture is the same as white cauliflower, but the flavor is slightly sweeter. Paired with peppery arugula and a tangy lemon vinaigrette, this salad will brighten any gray winter day. —Food Blogga
Makes 6 side servings
For the salad
- 1 medium head purple cauliflower, broken into florets
- 1 tablespoon olive oil
- several shakes of salt and black pepper
- 6-7 ounces fresh arugula
For the vinaigrette:
- 2 tablespoons olive oil
- 1 1/2 tablespoons sherry vinegar
- 2 teaspoons grainy/spicy mustard
- 1 teaspoon lemon zest (about half of 1 lemon)
- 1 teaspoon lemon juice
- 2 teaspoons finely chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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.
- Whisk all vinaigrette ingredients in a small bowl.
- Place arugula in a large bowl. Add dressing and toss. Add roasted cauliflower and toss. Serve warm.
What to Watch (and Cook to) on Netflix
Eat this from the comfort of your couch
What to watch (and cook to) on Netflix.
Why you should be drinking tequila.
It's time to travel.
Hone and design links we love.
Off to market.