Ingredients
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1 12 oz pkg fresh cauliflower florets
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2 tbsp curry powder
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4 tbsp olive oil
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1 5 oz container arugula
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1/2 cup grated Parmesan cheese
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1/2 cup pomegranate seeds
Steps
1
Add the cauliflower and curry powder to a large saucepan of salted boiling water and cook, covered, until tender crisp, about 8 min. Drain.
2
While cauliflower cooks, combine the oil and 1/3 of the arugula in a blender and blend well. Season the arugula oil with salt (in moderation) and pepper, to taste.
3
Mix cauliflower with the remaining arugula, arugula oil, cheese and pomegranate seeds and serve.
Tips
You can make the recipe ahead through step 2. Store cauliflower and arugula oil, covered, in the refrigerator.
