Roasted Cauliflower & Arugula Salad

Contributed By: Kay Davis


Roasted Cauliflower:
3 tbs. olive oil
1 large cauliflower, separated into large florets and thinly sliced through stem
2 shallots, thinly sliced
1 small bunch thyme
2 tsp. coriander seeds
Salt and white pepper

1 green apple, cut into quarters and sliced
23 radishes, thinly sliced
12 carrots, peeled and thinly sliced into rounds
1/2 small red onion, thinly sliced
1/2 cup yellow raisins, plumped (in warm water) and drained
1/2 cup dried cranberries
2 cups baby arugula
3 tbs. pine nuts, toasted
2 oz. fresh goat cheese, crumbled

Apple-Cider Dressing:
1 tbs. Dijon mustard
3 tbs. cider vinegar
2/3 cup olive oil
Salt and white pepper


Preheat oven to 425.
Heat the oil in a roasting pan over medium-high heat, add the cauliflower, season with salt and pepper, and cook for about 6 minutes, until golden brown. Turn the slices, add the remaining ingredients, and season with salt and pepper. Set in oven and roast for about 10 minutes, until golden brown. Remove from the oven, and keep warm.

In a small bowl, whisk mustard with vinegar and a large pinch of salt, add the oil, and season with pepper. In a large bowl, combine all salad ingredients (except for the pine nuts and goat cheese), add a few spoonfuls of dressing, and season to taste with salt and pepper.

Place the cauliflower in the center of a large plate, arrange the salad ingredients around the cauliflower, and drizzle with the remaining dressing. Finish with cheese and pine nuts. (

Return To List Of Recipe Titles