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Ingredients
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Vegetables
Sauce
Method
Preparation
- 1
Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Remove the leaves and stem from the cauliflower, then cut it into florets. Rinse the florets under cold water and pat them dry with a kitchen towel.
- 2
Prepare the Balsamic Glaze
In a small saucepan, combine the balsamic vinegar and honey. Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for about 10-15 minutes, or until it thickens slightly. Stir occasionally to prevent burning. Remove from heat and let cool.
Cooking
- 3
Roast the Cauliflower
Toss the cauliflower florets in a bowl with olive oil, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, turning halfway through.
Assembly
- 4
Combine and Serve
In a large serving bowl, add the arugula. Once the cauliflower is roasted, let it cool slightly, then add it to the bowl with the arugula. Drizzle the balsamic glaze over the top and toss gently to combine. Serve immediately.