Roasted Cauliflower, Prosciutto and Warm Egg Salad

Peppery arugula is tossed in a lemon, garlic and herb vinaigrette to soften up while the cauliflower is roasting, then topped with salty prosciutto, creamy avocado and fried egg. Heat the eggs enough to make sure the yolk is nice and warm but not cooked through. The warm, runny yolk mixing with the garlicky salad dressing is the star of the show.

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Prep Time: 15

Cook Time: 30

Total Time: 40

Course: Main Course

Keyword: arugula, cauliflower, prosciutto

Servings:

Protein: 7g

Calories: 868

Ingredients

Garlic Herb Vinaigrette

1 tsp dijon mustard
2 tbsp lemon juice
1 tsp lemon zest
1 clove garlic, grated
2 tbsp shallot, thin sliced
1 tbsp Frontier Herbs of Italy (see notes)
1/2 cup extra virgin olive oil

Roasted Cauliflower and Salad

2 cups cauliflower florets
salt and pepper
3 tbsp extra virgin olive oil
3 cups baby arugula
2 tbsp grated parmesan
4 slices prosciutto, torn into bite sized pieces
1 avocado sliced
1 tbsp extra virgin olive oil

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Instructions

Make the Vinaigrette

In a small bowl, add dijon mustard, lemon zest (about half a lemon) and lemon juice. Grate one clove garlic into bowl. Add shallots and herbs. Whisk in olive oil until emulsified. Set aside.

Roast Cauliflower

Preheat oven to 375°. Toss the cauliflower florets with 3 tbsp of olive oil in a baking dish and season well with salt and pepper. Roast 20-25 minutes until tender but still al dente. Remove from oven.

Assemble the Salad

While the cauliflower is roasting, set out your dinner salad serving bowls. Pour about 1 tbsp of vinaigrette into each bowl. Split the arugula between the bowls and use two forks to gently toss until the arugula is coated with the dressing. Season lightly with salt and pepper. Grate about 1 tbsp parmesan cheese over each bowl. Add half of the avocado to each bowl and 2 slices of torn prosciutto to each.
Once cauliflower is about 5 minutes from being done, heat a medium skillet over medium heat. Once hot, add 1 tbsp olive oil and wait 30 seconds. Carefully crack 4 eggs into skillet and season well with salt and pepper. Allow whites to set. Using a spatula, carefully flip each egg over. Continue cooking for about 2 minutes to be sure whites are done and yolk is warm but not cooked.
Add half of the roasted cauliflower to each bowl then top each with 2 eggs being careful not to break the yolks yet. Drizzle the salads with any remaining dressing and serve.

To Serve

A crusty piece of artisanal bread is the perfect side to this dish plus a nice bottle of Pinot Gris or Chardonnay.

Notes

This is a dinner salad that was inspired by a similar recipe I found in the Food & Wine's December 2022 issue. I fell in love with the powerful herb/garlic vinaigrette. I wanted something a little more to bulk it up which is where the idea for roasted cauliflower came in. It worked so well I've made it that way since. If you don't have Frontier Co-Ops Herbs of Italy, you can substitute a dried Italian herb blend. Frontier's blend is a mix of oregano, thyme, basil, garlic, black pepper, tarragon, red bell pepper and chives.

Nutrition

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