Roasted Cauliflower
and Arugula Salad


Quick to the Table

Springer Huseby

Over the last few months, I have added batch-roasting veggies to my weekly food prep routine.  A couple pots of grains along with 3-4 baking sheets of roasted veggies and I have myself several weekday meals in the fridge, ready to go.

Cauliflower always seems to make it’s way into the mix.  It’s easy to prep (my little girls love tearing it apart), quick in the oven and stores well.  We often enjoy the leftovers warmed up in a soup or over pasta.  But they are just as good chilled with a homemade dip or salad.  My personal favorite – roasted cauliflower tossed with a tangy vinaigrette over spicy greens.  I throw on some cheese & nuts and enjoy a light, but filling, mid-day meal.

Cauliflower’s Best Kept Secrets

For such a humble looking vegetable, cauliflower delivers quite a powerful nutritional punch – and its inherent health-enhancing qualities are starting to get noticed.  Cauliflower has become the darling of the cruciferous family in recent years, taking a leading role in several studies looking at the before-unknown health benefits of a cauliflower-containing diet.  It is rich in vitamins and minerals as well as valuable phytonutrients, making it a deliciously popular addition to our dinner table (or lunch box).

Antioxidant:  Very rarely does one think of cauliflower when thinking about Vitamin C.  But it’s in there.  Lots of it, actually.   There is also a hefty dose of manganese.  Both have proven to be powerful antioxidants, protecting the body’s cells from free radical damage and ultimately lowering the risk of several types of cancer.

Anti-inflammatory:  Full of Vitamin K, cauliflower acts as a natural anti-inflammatory.  Combined with Omega-3, the nutritional makeup of cauliflower has been proven to minimize chronic inflammation, improve cardiovascular health and prevent inflammation-related diseases such as arthritis and heart disease.

Digestive Aid:  In addition to all the valuable vitamins and minerals, cauliflower is also a wonderful source of dietary fiber.  It has been proven to support gastrointestinal health, aiding in the digestive process by getting rid of any unnecessary substances.

Enjoy, be healthy and eat life whole.


2 cups Roasted Cauliflower
3 tablespoons Lemon Dijon Vinaigrette 
1 large handful arugula
1/4 cup sunflower seeds
2 ounces goat cheese, crumbled
sea salt & freshly ground pepper


  1. Prepare the cauliflower.  When it is done roasting, remove it from the oven to cool.
  2. Move the cauliflower to a large bowl.  Toss with the dressing.
  3. Gently add in the arugula until it is well coated.
  4. Top with the sunflower seeds and goat cheese.  Serve immediately.

Serves 2.

Thanks for reading! My name is Springer Huseby and I am a certified holistic health & nutrition coach, natural food cook, wife, mom, dog owner, San Francisco transplant and fledgling food blogger (not always in that order).[more...]


  1. I made this recipe last night and it was wonderful. Today I had the leftovers for lunch combined with some leftover salmon, making a wonderful main course salad. I blogged about it today and linked up to your page. I also “borrowed” your picture because I didn’t have one. I hope that is ok.
    Thanks for a great recipe!

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