Truly a match made in heaven, roasted, peppery, heaven
I’ve learned over time that if I’m going to roast cauliflower for this gorgeous salad, it’s best that I start with twice as much as I will need. There’s nothing better than roasted cauliflower with the right spices, hot out of the oven, and in this house it is gobbled straight from the baking tray. Often some of the spiced cauliflower doesn’t even make it into the oven! Yep! The raw cauliflower that’s been drizzled with olive oil and tossed with salt, pepper and paprika is seriously good. Just like that! Still crunchy, yet now not dry and boring, but bursting with flavor. It may explain why often the arugula I buy for this salad gets turned into something quite different when there isn’t any cauliflower to top it with; and why I have an endless supply of arugula salad recipes.
Don’t get me wrong, I just love a bunch of freshly picked seasonal arugula. The big leaves have had a chance to develop a slightly peppery flavor that goes well in any salad, but I especially like the way this shallot infused vinaigrette brings out the savory details of the arugula. The spices that I use on the cauliflower are simple, yet they elevate this salad to another level by complimenting the arugula salad perfectly!
Cauliflower is a nutritional powerhouse and as such should be included in a healthy diet. It is an excellent source of vitamin C, vitamin K, folate and vitamin B6. Cauliflower is also a very good source of dietary fiber, omega-3 fatty acids, manganese, phosphorus and biotin. Additionally, it is a good source of vitamin B2 &B1, protein, niacin and magnesium.
I like to eat foods low on the glycemic index because they provide a more constant delivery of energy without the ups and downs of foods that are high in sugar. Even fruits and vegetables can be high in sugar (it may be natural sugar, but it still effects the sugar level in your blood stream), and both cauliflower and arugula are low on the index making this salad a fabulous choice for those watching their sugar intake.
So, go ahead, buy two heads of cauliflower! Some to nibble on while you make this salad, some to enjoy fresh out of the oven, and enough to serve on top of this arugula salad. With all of the nutritional benefits of cauliflower and arugula, you’ll have nothing to feel guilty over if you finish the entire thing!
- 1 head cauliflower
- 2 Tablespoons olive oil
- 1 teaspoon coarse sea salt
- 1 teaspoon paprika
- ½ teaspoon white pepper
- 2 Tablespoons Apple Cider Vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon coarse sea salt
- ¼ teaspoon white pepper
- 1 shallot, minced
- ¼ cup sesame oil
- Preheat oven to 450
- Cut cauliflower into florets and toss in a bowl with oil and spices to thoroughly coat.
- Roast for 20 minutes. Toss and then roast for 20 more.
- Meanwhile, make dressing by adding all ingredients to a small bowl and whisking until well incorporated. Alternately, place all ingredients in a jar with tight fitting lid and shake vigorously until mixed well.
- Place arugula in bowl and toss with enough dressing to coat lightly.
- Let cauliflower cool slightly and then toss with 1 Tablespoon of dressing.
- Spread dressed arugula onto a platter and place the roasted cauliflower in the middle.
- Optional: Top with toasted nuts.