Roasted Purple Cauliflower and Arugula Salad

4281970386_6e5d14a582

Course Salads

Ingredients in this Recipe

1 1/2 tablespoons sherry vinegar
1 medium head purple cauliflower, broken into florets
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon lemon zest (about half of 1 lemon)
2 teaspoons finely chopped fresh rosemary
2 teaspoons grainy/spicy mustard
6 7 ounces fresh arugula
several shakes of salt and black pepper

Recipe Preparation

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