Preheat your oven to 400, then cut a
head of cauliflower into florets. The easiest way is to peel away the outer
leaves and slice the head in half through the core. Quarter each half, then
slice out the central core on a diagonal. Finally, pull the pieces apart into
natural florets using your hands or a knife.
In a large bowl, toss the florets with a
couple of large pours of extra virgin olive oil until well coated then spread
evenly on a parchment lined sheet pan. Sprinkle liberally with salt and roast
for 35 minutes, or until browned around the edges.
Meanwhile, finely chop two large
handfuls of arugula and combine with a few minced cloves of garlic, the juice
from half a lemon, and enough olive oil to from a loose paste. Once the
cauliflower has cooled, mix together with the arugula paste and salt to taste.
Serve immediately or cover and store in the fridge for upwards of six days.
Happy 4th!
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