1 medium head cauliflower (about 2 pounds / 900 gr), quartered, cored, and sliced 1⁄4 inch / 0.5 cm thick
4 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
2 scallions, thinly sliced
½ cups unsalted roasted almonds
¼ cup golden raisins
¼ cup dried cranberries
1 ½ cups baby arugula
salt and pepper per taste
Instructions
Preheat the oven to 425°F / 220°C and place the oven rack in the lower third. On a baking sheet toss the cauliflower with 2 tablespoon of oil, ½ teaspoon of salt and ½ teaspoon of pepper. Roast for about 25 minutes or until it become tender and golden brown.
Meanwhile, in a bowl whisk together the vinegar, remaining 2 tablespoons of oil, and ¼ teaspoon salt and pepper. Toss in the scallions, almonds, raisins, and cranberries. Let them sit, tossing occasionally, while the cauliflower is roasting.
Lastly toss the roasted cauliflower with the almond mixture, then fold in arugula and serve.
