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
6 side servings
For the salad
1 medium head purple cauliflower, broken into florets
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
In This Recipe
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.