Chef Jessica Monty Roasted Cauliflower Salad Ingredients 1 Cauliflower 1/2 Red Onion, sliced thin sauté slice 2 Cups Arugula 1/2 Red Cabbage, sliced thin 1/4 Cup Marcona almonds 2 Tablespoons Ginger white balsamic vinegar or any fancy vinegar you enjoy 3 Tablespoons olive oil Salt and pepper to taste Directions Cut up cauliflower and drizzle with olive oil and season with salt. Roast at 425-450 degrees for 15-25 mins and then let cool. Gently toss with olive oil and ginger white balsamic vinegar. Season with salt and pepper to taste. Knife Utilized Blacksmith 8" Chef's Knife
