Whole Roasted Cauliflower with Sun-Dried Tomatoes Vinaigrette and Arugula

Recipe by The FruitGuys

INGREDIENTS

• One head cauliflower, green leaves discarded
• 2 cups loosely packed arugula, rinsed and coarsely chopped
• 1/4 cup extra-virgin olive oil
• 1/4 cup sun-dried tomatoes
• One teaspoon salt
• One tablespoon fresh lemon juice, or to taste
• Two cloves of garlic, peeled and minced
• 1/4 teaspoon black pepper
• 1/2 cup freshly grated Parmesan cheese

PREPARATION

1. Soak sun-dried tomatoes in 1/2 cup of water for  20 minutes.
2. Meanwhile, put oven rack in middle position and preheat oven to 450 °F.
3. Lightly oil a 9-inch pie plate or square baking dish.
4. Core cauliflower, leaving the head intact, then discard core and put cauliflower head in the pan.
5. Rub two tablespoons olive oil on cauliflower, arrange, and sprinkle with 1/2 teaspoon salt.
6. Bake until tender (1 to 1 1/4 hours).
7. Meanwhile, drain, then mince sun-dried tomatoes when they are finished soaking.
8. Whisk together lemon juice, garlic, minced sun-dried tomatoes, and remaining 1/2 teaspoon salt in a small bowl, and 1/4 cup olive oil.
9. Surround a serving of the cauliflower on a plate with arugula.
10. Drizzle the cauliflower and arugula with dressing and freshly grated Parmesan cheese. Serve immediately.

This recipe serves 3-4. Prep time, 15 minutes; cook time, 1 1/4 hours.