Cauliflower Arugula Salad

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A whole meal salad with slow-roasted cauliflower and spices

Difficulty: Easy - for beginners
Serves: 2

Preparation time:
Cooking time:

Dietary guidance: v n g 

Tags: salad · main ·

Ingredients

1 small head cauliflower
1/4 cup olive oil
1/2 tsp. Spike
pinch of each - Gomasio, ground coriander, ground turmeric, celery seed
1/2 pound arugula
1/2 cup roasted sunflower seeds
2 oz. crumbled blue cheese of your choice
1 tbsp. Newman's own Ranch dressing

Method

Preheat oven to 400 degrees F. Prep cauliflower and cut into bite-sized pieces. Put half the olive oil in a roasting tin, add the cauliflower, sprinkle liberally with all the seasonings. Drizzle the remaining olive oil over it all and mix it up with your hands. Raost at 400 until a little color shows, then turn the oven down to 325 and slow-roast until the cauliflower is fork-tender. Take it out of the oven and let cool to room temperature while you prep the arugula and put it in a wooden salad bowl. Add the cauliflower and all the spiced oil in the roasting pan. Add the seeds and cheese crumbles and then the dressing. Toss and serve.

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