A healthy and full-flavored salad with roasted cauliflower, peppery arugula, crunchy walnuts, creamy Gruyère, and a red wine vinaigrette. Light enough to serve as a side salad and hearty enough to serve as a main course!
Heat the oven to 400°F. In a large bowl, toss the cauliflower with 2 tablespoons olive oil, 1 teaspoon salt and ¼ teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast until golden, 30 to 40 minutes.
Make ahead: The cauliflower can be roasted one day ahead of time. Just slip the roasted florets back into a preheated 350 degree F. oven for 15 minutes right before serving. Assemble and dress the salad.
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