This was my answer to getting rid of a particularly large head of cauliflower taking up valuable real estate in the fridge. Yes, I realize it's now June and I'm probably the only one still cranking up the oven to roast off hardy winter vegetables; but trust me, this simple salad is worth it!
I found my O was sneaking off with the caramelized ends of the cauliflower straight out of the oven, if that's any indication of how tasty these turned out.
Arugula Salad with Roasted Cauliflower, Currants, Pine Nuts and Parm
1 head cauliflower, cut in florets or 1/2" steaks
2 large handfuls baby arugula
1/4 cup currants or raisins
2 TB toasted pine nuts, or any nut of choice
Easy lemon vinaigrette (2:1 ratio, extra virgin olive oil:lemon juice + S&P)
Shavings of a hard cheese, like Parmiggiano or Grana Padano
Salt and pepper, to taste
In a preheated oven set at 425F, roast off cauliflower in a single layer on a sheet pan until edges start to caramelize, approximately 25-30 minutes. Toss/turn halfway through for even cooking.
When done, cool a bit and toss with remaining ingredients in a large bowl. Dress to taste with vinaigrette right before serving. Garnish with shaved cheese and have some extra at the ready!