Roasted Purple Cauliflower and Arugula Salad

Makes 6 servings

1 medium head purple cauliflower, broken into florets
1 tablespoon olive oil
several shakes of salt and black pepper
6-7 ounces fresh arugula

2 tablespoons olive oil
1 1/2 tablespoons sherry vinegar
2 teaspoons grainy/spicy mustard
1 teaspoon lemon zest (about half of 1 lemon)
1 teaspoon lemon juice
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Preheat oven to 375 degrees F. Place cauliflower in a large baking dish. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss until coated. Cook for 30 minutes, or until lightly brown and crisp.

2. Whisk all dressing ingredients in a small bowl.

3. Place arugula in a large bowl. Add dressing and toss. Add roasted cauliflower and toss. Serve warm.

Recipe created by Susan Russo of Food Blogga.