1 large head cauliflower (2 pounds), cut into 2-inch florets
3 tablespoons Arbequina Extra Virgin Olive Oil, divided
½ teaspoon kosher salt
1 ounce prosciutto (about 3 slices), torn into 3-inch pieces
2 tablespoons Red Barrel Aged Wine Vinegar
1 teaspoon Dijon mustard
2 handfuls arugula or spinach
Freshly ground black pepper to taste
Parmesan cheese for serving
½ cup pomegranate seeds
Preheat oven to 450 degrees.
Place rimmed baking sheet in oven to heat for 5 minutes. In a large bowl toss cauliflower with 2 tablespoons Arbequina Extra Virgin Olive Oil and ½ teaspoon salt.
Carefully coat hot baking sheet with Arbequina EVOO. Arrange cauliflower on sheet and roast 15 minutes. Toss and sprinkle with prosciutto pieces. Continue cooking for 10−15 minutes or until cauliflower is browned and crisp-tender.
Meanwhile, in a small bowl, combine 1 tablespoon Arbequina Extra Virgin Olive Oil, Red Barrel Aged Wine Vinegar, and mustard.
Place arugula in a large mixing bowl. Toss with hot cauliflower and vinegar mixture. Season to taste with additional salt and freshly ground black pepper.
Arrange salad on a platter. Top with Parmesan and pomegranate seeds.