Roasted Cauliflower Salad With Arugula, Walnuts & Cheddar Vinaigrette
Submitted by happyzhangbo
Roasted cauliflower salad tossed with peppery arugula, toasted walnuts, sharp cheddar, and a sherry vinaigrette. A warm, hearty vegetarian salad with golden caramelized edges in every bite.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
58 minRoasting cauliflower at high heat turns it into something entirely new: golden, caramelized, and intensely nutty.
Toss those warm, crispy-edged florets with a handful of peppery arugula, crunchy toasted walnuts, and sharp cheddar cheese, then drizzle everything with a simple sherry vinaigrette. The warmth of the cauliflower just barely wilts the greens and starts to melt the cheese into something irresistible.
This is the salad that converts people who think they don’t like salad.
Chef Tips
- Spread the cauliflower in a single layer with space between the florets; crowding the pan steams instead of roasts
- Stir every 10-15 minutes for even browning; you want dark golden edges, not pale and soft
- Toss the salad while the cauliflower is still warm so the heat slightly softens the arugula and releases the cheddar’s flavor
Ingredients
Directions
Heat the oven to 400℉ (200℃).
In a large bowl, add the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and ¼ teaspoon black pepper, and toss until well combined.
Spread the cauliflower on a baking evenly sheet in a single layer.
Roast, stirring every 10 to 15 minutes, until tender and dark golden, about 35 minutes.
Allow to cool for about 8 minutes.
In a small bowl, add the remaining olive oil, salt and pepper, and vinegar, and then whisk until well blended.
In a salad bowl, mix together the arugula, toasted walnuts, arugula and warm cauliflower.
Pour the vinaigrette over the salad and toss until evenly coated.
Divide among the salad plates and serve.
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