www.youtube.com/watch?v=a5MFtDfEyxw (check out the video)
1 head of Cauliflower cut into fork sized pieces
6-8 T of Extra Virgin Olive Oil
2 t of Kosher Salt
Pepper (to taste)
2-3 T of Balsamic Vinegar
3 c of Arugula, torn into fork sized pieces
3/4 c grated Parmesan Cheese (use the real stuff!)
1/2 c toasted Almond Slivers
Dried Cranberries (optional)
1. Heat the oven to 400 deg.
2. In a large bowl, toss together the Cauliflower, 2-3 T of Olive Oil, 1-2 t of Salt, & Pepper to taste. Spread the Cauliflower on a baking sheet in a SINGLE, non-packed layer. Stirring occasionally, roast on the middle rack until tender and golden (about 30-35 min)
3. After putting in the Cauliflower to roast, use another baking sheet (can be smaller) and spread the Almonds in a SINGLE, non-packed layer. Stirring occasionally, toast on the bottom rack until lightly browned (about 12-15 min)
4. While the Cauliflower is roasting and the Almonds are toasting, whisk the Vinegar with the remaining Salt & Pepper in a small bowl. Then whisk in the remaining Oil.
5. Let the roasted Cauliflower cool for about 10 min.
6. In a large bowl, toss the Arugula, Cheese, Almonds, & Warm Cauliflower together. Pour in your Vinaigrette and toss some more.
7. Can be served with additional Cheese, Almonds, Dried Cranberries, and/or Vinaigrette sprinkled/drizzled on top.
Audibles:
1. Use Spinach instead of Arugula
2. Use Toasted Cashews/Walnuts etc instead of Almond Slivers
3. How about Mozzarella or Romano or Gruyere instead of Parmesan Cheese
4. Regular or Golden Raisins (or fresh berries in season) instead of Cranberries
5. Gasp! Use a store-bought vinaigrette if pressed for time.
6. Used sparingly and with more cheese, a pizza topping!
Trust me on this one. Give this a go because Anymonkeycan make this fantastic Salad!!
#2 of 48...
No comments:
Post a Comment