Roasted Cauliflower with Prosciutto and Arugula

Photo by Mali Azima

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4 servings

  • 1 large head cauliflower (2 pounds), cut into 2-inch florets
  • 3 tablespoons olive oil, divided
  • ½ teaspoon kosher salt
  • 1 ounce prosciutto (about 3 slices), torn into 3-inch pieces
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 2 handfuls arugula or spinach
  • Freshly ground black pepper to taste
  • Parmesan cheese for serving
  • ½ cup pomegranate seeds (optional)
  1. Preheat oven to 450 degrees.
  2. Place rimmed baking sheet in oven to heat for 5 minutes. In a large bowl toss cauliflower with 2 tablespoons olive oil and ½ teaspoon salt.
  3. Carefully coat hot baking sheet with oil or cooking spray. 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.
  4. Meanwhile, in a small bowl, combine 1 tablespoon olive oil, vinegar, and mustard.
  5. 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.
  6. Arrange salad on a platter. Top with Parmesan and pomegranate seeds.
  • from Gena Knox

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