Roasted Cauliflower Salad With Arugula, Walnuts and Cheddar Vinaigrette

1. 1

   Heat the oven to 400F (200C).

2. 2

   In a large bowl, add the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper, and toss until well combined.

3. 3

   Spread the cauliflower on a baking evenly sheet in a single layer.

4. 4

   Roast, stirring every 10 to 15 minutes, until tender and dark golden, about 35 minutes.

5. 5

   Allow to cool for about 8 minutes.

6. 6

   In a small bowl, add the remaining olive oil, salt and pepper, and vinegar, and then whisk until well blended.

7. 7

   In a salad bowl, mix together the arugula, toasted walnuts, arugula and warm cauliflower.

8. 8

   Pour the vinaigrette over the salad and toss until evenly coated.

9. 9

   Divide among the salad plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.