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+ servings
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simple autumn roasted cauliflower
Cauliflower is a great source of vitamin C, and roasting it brings out a delicious nutty flavor. Try this recipe with a lean protein like grilled salmon for a perfect autumn meal.
Course Appetizer, Salad, Side Dish
Servings 4 Servings
Cuisine American
Diet Gluten Free

Ingredients
  

  • 1 large head cauliflower cut into 2” florets
  • 3 Tbsp olive oil divided
  • 1/4 tsp kosher salt
  • 1 oz prosciutto torn into 3“pieces
  • 2 Tbsp sherry vinegar
  • 1 tsp Dijon mustard
  • 4 cups arugula or spinach
  • Freshly ground black pepper
  • Shaved Parmesan for garnish
  • 1/2 cup dried cranberries for garnish

Instructions
 

  • Preheat oven to 400F.
  • In a large bowl, toss cauliflower florets with 2 Tbsp olive oil and the salt. Transfer to a baking sheet lined with parchment paper and roast for 20 minutes, stirring after 10minutes.
  • Stir cauliflower and top with prosciutto pieces. Continue cooking for 10 minutes, or until cauliflower is browned and tender-crisp.
  • In a small bowl, combine 1 Tbsp olive oil, vinegar, and mustard.
  • In a large mixing bowl, toss together arugula, hot cauliflower and prosciutto, and vinegar mixture. Season to taste with additional salt and freshly ground black pepper.
  • To serve, arrange salad on a platter and top with parmesan and cranberries.
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