cauliflower and arugula salad

Ingredients:
24oz of cauliflower or 1 large head
1 diced red onion
3 tbsp Garcia Dela Cruz Olive Oil (or a high quality brand) - for the cauliflower
1/4 cup Olive Oil for the dressing
2tbsp champagne vinegar or white wine vinegar
1 tbsp creole mustard (Or dijon if you can’t find creole)
Arugula
Parmesan
Salt
Pepper

Directions:
Heat oven to 350
If cauliflower isn’t already cut, cut into bite sized pieces
Toss the cauliflower in 3 tbsp olive oil, salt and pepper
Sprinkle parmesan on top
Roast until desired tenderness is reached (I cook for about 10 minutes so it won’t turn too mushy)
Make the dressing while waiting on the cauliflower
Add 1/4 cup olive oil in a small bowl
Add champagne vinegar
Add mustard
Add diced red onion
<Use as little or as much arugula as you want>
Toss the arugula around in the dressing
Once cauliflower is roasted, add to the arugula salad and toss
Serve!