Cauliflower Arugula Bacon Salad

I made up my own combination this evening.

I had some balsamic roasted cauliflower in the fridge just waiting to be used.  This is the recipe for that:

Balsamic Roasted Cauliflower

Ingredients:

8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)

2 tablespoons extra-virgin olive oil

1 teaspoon dried marjoram

1/4 teaspoon salt

Freshly ground pepper to taste

2 tablespoons balsamic vinegar

Instructions:

-Preheat oven to 450°F.

-Toss cauliflower, oil, marjoram, salt and pepper in a large bowl.

-Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes.

-Toss the cauliflower with vinegar.

-Return to the oven and roast until any moisture has evaporated, 5 to 10 minutes more.

Serves 4.

(adapted from http://www.eatingwell.com/recipes/balsamic_parmesan_roasted_cauliflower.html)



So, I tried my darndest to find a formidable recipe to use with this to add some protein for a heartier meal.  But I didn't!  So I set forth on my own :)

Here goes:

Cauliflower Arugula Bacon Salad

Ingredients:
Balsamic Roasted Cauliflower (recipe shown above, is about one head of cauliflower worth)
1/2 c of fresh arugula leaves
2 T tahini paste
splash of lemon juice
1 T capers, drained
handful of cranberries or golden raisins
slivered almonds, toasted for 2 minutes
3 slices of bacon, crisped
salt & pepper to taste

Instructions:
1. While the cauliflower is still warm, mix in the tahini paste and lemon juice.
2. Add the fresh arugula leaves, mix so they wilt slightly.
4. Add capers, mix well.
5. Add almonds and bacon on top.

Serve warm.  4 servings.

YUM!!