Arugula and roasted cauliflower come together in a way that feels both lively and grounding. Peppery greens meet warm, caramelized florets, creating a salad that works as a light meal or a thoughtful side. It’s simple food with contrast fresh and roasted, crisp and tender.
This is Let’s Veg cooking that finds balance without effort.
Arugula & Roasted Cauliflower Salad
Arugula and roasted cauliflower salad with a simple lemon dressing. A fresh, warm Let’s Veg recipe perfect for light meals or sides.
Ingredients
Equipment
Roast Pan with Non-Stick Rack
Cooking Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, salt, and pepper.
- Roast for 22–25 minutes, stirring halfway, until golden and tender.
- While cauliflower roasts, whisk dressing ingredients in a small bowl.
- Place arugula in a large bowl.
- Add warm roasted cauliflower on top.
- Drizzle with dressing and toss gently.
- Finish with optional cheese or nuts if using. Serve immediately.
Nutrition
Notes
Serve warm or at room temperature
Add chickpeas for a heartier salad
Works well with thini