Roasted Cauliflower Salad with Arugula and Pear

Name: Roasted Cauliflower Salad with Arugula and Pear
Yield: Serves 6
Ingredients: 1 head, cauliflower (2½ pounds); ¼ cup, extra-virgin olive oil, divided; 2¼ teaspoons, kosher salt, divided; ½ cup, cider vinegar; 3 tablespoons, water, divided; 1 tablespoon, sugar; ¼ teaspoon, coriander seeds; 2 , whole cloves; 1 , shallot, sliced thin; 1¼ ounces (1¼ cups), arugula, divided; 2 tablespoons plain, Greek yogurt; 1 , ripe Bartlett pear, peeled, halved, cored, and cut into ¼-inch pieces

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Appears in Cook's Illustrated November/December 2023

From floret to core, this hearty brassica is the ideal base for a festive, make-ahead salad.

SERVES6

TIME1 hour

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WHY THIS RECIPE WORKS

For a hearty, make-ahead salad, we roasted chunks of cauliflower in a 425-degree oven. The cauliflower was covered for the first 10 minutes to cook the interiors and uncovered for another 20 minutes to brown the exteriors. We shaved the lef...

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