Ingredients 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

Directions 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.

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