A simple salad made even easier with thawed frozen cauliflower florets and chopped deli prosciutto (from the ends I usually have from the deli).
My only word of warning is to wash the arugula in at least 3 changes of water in bowl with agitation to allow all the sand to fall to bottom before spinning dry in your salad spinner.
Cauliflower and Arugula Salad Recipe
Serves : 4 Prep Time: 5 min Cook Time: 5 min
1/8 cup Prosciutto, cut into small pieces
1 cauliflower, trimmed, cut into small pieces and blanched- I used frozen 12 ounce bag
1/4 cup butter
1 teaspoon honey
2 tablespoons good quality red wine vinegar
4 cups arugula- one bunch
1 shallot, thinly sliced
2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup pine nuts
In a skillet on medium-high heat, saute the Prosciutto for a few minutes, stirring often, until brown and crispy. Drain the Prosciutto on paper towel and set aside.
Remove the excess Prosciutto fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.
Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.
When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts
Close adaptation of Recipe courtesy Chuck Hughes