5 c Cauliflower; florets
5 c Broccoli; florets
1 Red pepper; charred and skin
-removed; cubed 1"
500 g Cremini; sliced
1 Yellow pepper; charred and
-skin removed; cubed 1"
Extra virgin olive oil
10 c Arugula leaves; unpacked
2 cl Garlic; minced
Salt
Toss cauliflower and broccoli in 2 tb EVOO, salting as you go; set
them out on a baking tray and roast at 220°C/425°F for 35 to 40
minutes, increasing the oven temp to 230°C/450°F for the last 5
minutes.
Fry cremini in preheated pan with minced garlic and 2 tb EVOO on
medium-high heat until water released from mushrooms is cooked off,
about 15 minutes.
Set out arugula at the bottom, and top with roasted broccoli and
cauliflower, alternating with fried mushrooms and blistered peppers,
and drizzle EVOO as liberally as you'd like.
