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Spicy Cauliflower & Arugula Salad
February 22 2021·
February 22 2021·
From gnocchi to salads, Cauliflower has found its way into almost any dish. Its versatile flavor, high fiber, and nutrient content make it a kitchen staple in any house!
One of my favorite salads to make is with Cauliflower & fresh arugula from my garden. I love this recipe because it's a cold dish, making it the perfect travel companion to meetings, after school pickup, & even on the plane. Make this salad as a side dish, plant-based main course, or pair with a protein of your choice. Enjoy!
Gigi & The De La Heart Team
* A de la heart tip *
Roast the Cauliflower the night before & chill it overnight in the fridge. It will be ready to serve for lunch or dinner the next day.
- 1 large head cauliflower - cut into 1 1/2-inch wedges
- ½ cup olive oil
- 1/2 teaspoon red-pepper flakes
- 1 ½ teaspoons ground coriander
- ¾ teaspoon ground turmeric
- Salt and black pepper
- 1/3 cup minced shallot
- ¼ cup raisins
- 1 large preserved lemon, seeded, halved, seeded, then very thinly sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon honey - I love this bio-active honey from Sun Potion
- 1 (8-ounce) block halloumi
- 6 ounces baby arugula
- 1 large ripe avocado
- 1 cup fresh parsley leaves
- Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
- In a large bowl, toss the cauliflower with 3 tablespoons olive oil, coriander, turmeric, 1-1/2 teaspoons salt and 1 teaspoon pepper.
- Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
- In the Meantime, prepare the vinaigrette. In a small bowl, mix together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large skillet over high.
- Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. Season with pepper.
- Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and enjoy!