Roasted Purple Cauliflower And Arugula Salad

• For the salad
• 1 medium head purple cauliflower, broken into florets
• 1 tablespoon olive oil
• several shakes of salt and black pepper
• 6-7 ounces fresh arugula
• For the vinaigrette:
• 2 tablespoons olive oil
• 1 1/2 tablespoons sherry vinegar
• 2 teaspoons grainy/spicy mustard
• 1 teaspoon lemon zest (about half of 1 lemon)
• 1 teaspoon lemon juice
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Preheat oven to 375 degrees F. Place cauliflower in a large baking dish. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss until coated. Cook for 30 minutes, or until lightly brown and crisp.
2. Whisk all vinaigrette ingredients in a small bowl.
3. Place arugula in a large bowl. Add dressing and toss. Add roasted cauliflower and toss. Serve warm.

salad, purple cauliflower, olive oil, salt, arugula, vinaigrette, olive oil, sherry vinegar, mustard, lemon zest, lemon juice, fresh rosemary, salt, black pepper

Taken from food52.com/recipes/2966-roasted-purple-cauliflower-and-arugula-salad (may not work)