Chef Jessica Monty

Roasted Cauliflower Salad

Ingredients
  • 1 Cauliflower
  • 1/2 Red Onion, sliced thin sauté slice
  • 2 Cups Arugula
  • 1/2 Red Cabbage, sliced thin
  • 1/4 Cup Marcona almonds
  • 2 Tablespoons Ginger white balsamic vinegar or any fancy vinegar you enjoy
  • 3 Tablespoons olive oil
  • Salt and pepper to taste
Directions
  • Cut up cauliflower and drizzle with olive oil and season with salt.
  • Roast at 425-450 degrees for 15-25 mins and then let cool.
  • Gently toss with olive oil and ginger white balsamic vinegar.
  • Season with salt and pepper to taste.
Knife Utilized


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