Roasted Cauliflower and SarVecchio® Parmesan Salad

Instructions

Parmesan Dressing:

1. Combine the yogurt, mayonnaise, white wine vinegar, Dijon mustard, thyme, garlic powder and parmesan in a bowl. Slowly whisk in milk. Season with salt and pepper.

Glazed Walnuts:

1. Cook and stir the walnuts, brown sugar, white wine vinegar and thyme in a large skillet over medium heat for 4-6 minutes or until sugar is dissolved. Spread out walnuts on parchment paper to cool. Sprinkle with salt. Cool completely.

Salad:

1. Heat oven to 400°F. Line a 17 x 12-inch baking pan with aluminum foil.
2. Place cauliflower on prepared pan. Drizzle with olive oil; toss to coat. Arrange cauliflower in a single layer. Lightly season with salt and pepper. Bake for 28-33 minutes or until cauliflower is crisp-tender, turning once. Cool completely on a wire rack.
3. Toss cauliflower and arugula with the dressing in a large serving bowl. Top with walnuts and pomegranate seeds. Sprinkle with parmesan.