“I just love cauliflower and arugula, but never knew how to put them together. I had several attempts and finally came up with this salad. It's a fusion of citrusy and sweet that explodes in your mouth. This is a perfect appetizer if you are serving roasted chicken or seafood.” - by jassimk
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Bring a saucepan filled with water to a boil. Add cauliflower, cover, and simmer until barely tender, 2 to 3 minutes. Drain.
- Heat 1 teaspoon olive oil in a large skillet over medium heat; cook and stir cauliflower and corn until cauliflower is tender and corn is heated through, about 5 minutes. Stir in sesame seeds, 1 tablespoon honey, turmeric, salt, and black pepper; transfer vegetables to a large bowl.
- Whisk parsley, 1/2 cup olive oil, lemon juice, garlic, 1 tablespoon honey, vinegar, Dijon mustard, and soy sauce in a bowl. Season with salt and pepper.
- Mix arugula and green onion into cauliflower mixture. Pour parsley dressing over vegetables and toss to combine. Sprinkle oregano over salad. Refrigerate until chilled 20 to 25 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 277 cal
- 14%
- Fat
- 22.5 g
- 35%
- Carbs
- 19.2 g
- 6%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Made this tonight for dinner and I loved the infusion of the flavors. I personally loved the fresh garlic in there but my kids couldn't take it. May be if making it for children reduce/remove the garl..." See moreic. Cauliflower and Arugula are my favorite vegetables so pairing them together was a win-win for me! Will be making this again!"
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