Roasted Cauliflower Salad with Arugula and Pear
From floret to core, this hearty brassica is the ideal base for a festive, make-ahead salad.
Keywords
- Side Dishes
- Fruit
- Vegetables
- Vegetarian
- Gluten Free
- Salads
- Holiday
- Thanksgiving
- Easter
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Immersion blender
- Peeler
- Microwave
- Oven
- Baking sheet
- Aluminum foil
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving platter
Ingredients
- 1 head cauliflower (2½ pounds)
- ¼ cup extra-virgin olive oil, divided
- 2¼ teaspoons kosher salt, divided
- ½ cup cider vinegar
- 3 tablespoons water, divided
- 1 tablespoon sugar
- ¼ teaspoon coriander seeds
- 2 whole cloves
- 1 shallot, sliced thin
- 1¼ ounces (1¼ cups) arugula, divided
- 2 tablespoons plain Greek yogurt
- 1 ripe Bartlett pear, peeled, halved, cored, and cut into ¼-inch pieces
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