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
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
