Are you ready to elevate your salad game with a dish that’s as delicious as it is nutritious? Dive into the world of Italian cuisine with our Parmesan Roasted Cauliflower Salad! This vibrant dish features perfectly roasted cauliflower, crispy walnuts, and a drizzle of balsamic vinegar, all resting on a bed of fresh arugula. Not only is it a feast for the eyes, but it also packs a flavor punch that will leave your taste buds dancing. Whether you're looking for a hearty side dish or a light main course, this salad is sure to impress. Read on to discover the secrets behind this mouthwatering recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 2 cups arugula
- 1/4 cup walnuts, chopped
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the center of the oven.
- Wash the cauliflower thoroughly and pat dry with paper towels. Cut the cauliflower into uniform, bite-sized florets to ensure even roasting.
- In a large mixing bowl, toss the cauliflower florets with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the cauliflower florets in a single layer on a large rimmed baking sheet. Make sure the florets are not overcrowded to allow proper roasting and caramelization.
- Sprinkle half of the grated Parmesan cheese over the cauliflower, ensuring even distribution.
- Roast in the preheated oven for 20-25 minutes, turning the florets halfway through cooking. The cauliflower should be golden brown and crispy at the edges.
- While the cauliflower is roasting, toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden.
- Remove the roasted cauliflower from the oven and let it cool for 5 minutes.
- In a large serving platter, spread the fresh arugula as a base.
- Arrange the warm roasted cauliflower over the arugula.
- Sprinkle the remaining Parmesan cheese and toasted walnuts over the salad.
- Drizzle balsamic vinegar evenly across the salad just before serving.
- Serve immediately while the cauliflower is still warm, allowing the heat to slightly wilt the arugula.
Tips
- Choose Fresh Cauliflower: Select a head of cauliflower that is firm and free of brown spots for the best flavor and texture.
- Uniform Florets: Cut the cauliflower into evenly sized florets to ensure they roast evenly and achieve that perfect golden-brown color.
- Don’t Overcrowd the Pan: Spread the florets out on the baking sheet to allow for proper roasting. Overcrowding can lead to steaming instead of roasting.
- Experiment with Seasoning: Feel free to add additional spices, such as garlic powder or paprika, to the olive oil for an extra flavor boost.
- Toast the Walnuts: Toasting the walnuts enhances their flavor and adds a delightful crunch to your salad. Keep an eye on them to prevent burning!
- Serve Warm: For the best experience, serve the salad immediately after assembling it while the cauliflower is still warm, allowing the heat to slightly wilt the arugula.
- Make it Your Own: Customize your salad by adding other ingredients like cherry tomatoes, feta cheese, or even grilled chicken for a heartier meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 10g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 15mg
