Roasted Cauliflower Salad with Arugula, White Beans, and Celery
Author: 
Recipe type: Salad
Serves: 4 - 6 servings
 
Serve as a main-meal salad on its own or top with grilled fish, shrimp, chicken, beef, hard-boiled eggs, or feta cheese. Each salad serves 4 to 6 people. To add an extra gram of fiber, toss in ¾ cup shelled edamame.
Ingredients
Salad
  • 1 medium cauliflower (about 2 pounds), cut into 2-inch florets (about 7 cups)
  • 2 tablespoons extra virgin olive oil
  • Generous ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 cups arugula
  • One 15-ounce can white beans, drained and rinsed
  • ½ cup thinly sliced celery
  • ½ cup pitted green olives (about 10), sliced in half
  • 2 to 3 tablespoons toasted sliced almonds
  • Basil leaves
Dressing
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small garlic clove
  • Kosher salt and black pepper to taste
Instructions
  1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
  2. For the salad, place cauliflower florets in a large bowl. Drizzle olive oil over florets and gently toss to combine. Season with the salt and pepper. Transfer to the prepared baking sheet. Bake, turning halfway through, until golden and tender, 20 to 24 minutes.
  3. While the cauliflower is roasting and before assembling the salad, prepare the dressing. Place the olive oil, lemon juice, basil, Dijon mustard, honey, and garlic in a Mason jar with a tight-fitting lid. Shake to combine. Adjust flavor with salt and pepper.
  4. To assemble the salad, arrange the arugula, beans, celery, and olives in a large, shallow bowl. Pour half the dressing over the mixture and toss gently to combine. Top with the cooked cauliflower; add remaining dressing. Toss to combine. Top with sliced almonds and garnish with basil.
Notes
Each serving provides 6 grams of fiber.
When adding more fiber to your diet, take it slow so your body and your microbiome have a chance to adjust.
Recipe by Lizs Healthy Table at https://liz.afones.com/2024/05/29/roasted-cauliflower-salad-with-arugula-white-beans-and-celery/