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Olivia

Arugula & Roasted Cauliflower Salad

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Arugula and roasted cauliflower salad with a simple lemon dressing. A fresh, warm Let’s Veg recipe perfect for light meals or sides.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 127
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 medium head cauliflower cut into florets
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 cups fresh arugula
  • Dressing
  • 2 tbsp olive oil
  • 1 tbsp lemon juice or red wine vinegar
  • 1 tsp Dijon mustard optional
  • Salt to taste
  • Black pepper to taste
  • Optional Toppings
  • Shaved Parmesan or feta
  • Toasted almonds or pine nuts

Equipment

Baking Sheet with Rack
Baking Sheet with Rack
$28.99
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Roast Pan with Non-Stick Rack
Salad Bowl Set
Salad Bowl Set
$20.95
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02/02/2026 04:01 pm GMT
Salad Bowl

Cooking Instructions
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss cauliflower florets with olive oil, salt, and pepper.
  3. Roast for 22–25 minutes, stirring halfway, until golden and tender.
  4. While cauliflower roasts, whisk dressing ingredients in a small bowl.
  5. Place arugula in a large bowl.
  6. Add warm roasted cauliflower on top.
  7. Drizzle with dressing and toss gently.
  8. Finish with optional cheese or nuts if using. Serve immediately.

Nutrition

Calories: 127kcalCarbohydrates: 0.1gProtein: 0.5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 57mgPotassium: 13mgFiber: 0.1gSugar: 0.02gVitamin A: 2IUVitamin C: 0.03mgCalcium: 2mgIron: 0.1mg

Notes

Serve warm or at room temperature
Add chickpeas for a heartier salad
Works well with thini

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