Roasted Purple Cauliflower and Arugula Salad

February  1, 2010
0 Ratings
  • Makes 6 side servings
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

What You'll Need
  • 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
  1. 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.
  2. Whisk all vinaigrette ingredients in a small bowl.
  3. Place arugula in a large bowl. Add dressing and toss. Add roasted cauliflower and toss. Serve warm.

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