xiaoxl/recipe_data huggingface dataset:
Baked Cinnamon Apple French Toast
Category: breakfast-and-brunch
By TeacherMommy

I received this recipe from a coworker and made it for Easter brunch this year. It was easy to assemble and tasted fantastic. It was an instant hit with my family! I modified the original recipe, using low-fat egg/dairy products.

Ingredients:
cooking spray
1 cup light brown sugar
½ cup light butter, melted
1 teaspoon ground cinnamon
3  Granny Smith apples - peeled, cored, and thinly sliced
½ cup dried cranberries
½ cup chopped pecans
1 loaf Italian bread, cut into 1/2-inch slices
1 ½ cups egg substitute
1 ½ cups skim milk
1 tablespoon vanilla extract
2 teaspoons ground cinnamon

Directions:
Spray a 9x13-inch casserole dish with cooking spray. Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish. Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered. Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours. Preheat oven to 375 degrees F (190 degrees C). Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 5 hrs 5 mins
Yields: 8 servings

Calories: 536.7
Fat: 15.5 g
Saturated fat: 5 g
Carbohydrates: 87 g
Sugars: 40.7 g
Dietary fiber: 4.7 g
Protein: 15.4 g
Cholesterol: 16.4 mg
Sodium: 696.6 mg
Arugula Salad with Citrus Vinaigrette
Category: side-dish
By JEANNETTE777

Arugula is a delicious alternative to lettuce, and the citrus juice dressing is a delicious alternative to heavier store bought dressings.  A lovely precursor to most meals, or a great stand-alone in the summer. Garnish with walnuts or sunflower seeds, if you like.

Ingredients:
⅓ cup freshly squeezed grapefruit juice
⅓ cup freshly squeezed orange juice
⅓ cup extra virgin olive oil
salt to taste
6 ounces arugula - rinsed, dried and torn
1  pear, cored and sliced
1  red bell pepper, thinly sliced

Directions:
In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously. In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 229.1
Fat: 19.1 g
Saturated fat: 2.7 g
Carbohydrates: 13.8 g
Sugars: 7.9 g
Dietary fiber: 2.6 g
Protein: 1.8 g
Sodium: 158.7 mg
Roasted Cauliflower With Parmesan Cheese


Ingredients:
cauliflower, olive oil, kosher salt, black pepper, parmesan cheese

Directions:
Preheat oven to 450°F.
In a large bowl, combine cauliflower, oil, salt and pepper.  Toss to combine.  Transfer to a large baking sheet and spread into a single layer.  Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes.  Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix.
Yields about 3/4 cup per serving.  Weight Watchers 1 point.
Chai Tea Latte
Category: world-cuisine
By greatbaker12

This is really similar to the brand Oregon® Chai. Simply delicious either hot or iced! This will save you more money than buying the chai. In India, each family has their own way of making it, so you should experiment to find your favorite blend.

Ingredients:
¾ cup boiling water
1  chai tea bag
1 ½ teaspoons honey
1 teaspoon white sugar
¾ cup milk

Directions:
Pour boiling water over tea bag in a mug; let steep 4 to 6 minutes. Remove and discard tea bag. Stir honey and sugar into tea to dissolve. Stir milk through tea to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/2 cups

Calories: 145
Fat: 3.6 g
Saturated fat: 2.3 g
Carbohydrates: 22.6 g
Sugars: 21.9 g
Protein: 6.1 g
Cholesterol: 14.6 mg
Sodium: 80.8 mg
Cantaloupe Jam


Ingredients:
cantaloupe, fresh lemon juice, sugar, unsalted butter

Directions:
In an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter.
Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
Increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly.
Stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly.
Boil, stirring constantly, for 1 minute.
Remove pan from the heat; skim off any foam.
To prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars.
Gently stir the jam every minute or so to distribute the fruit.
Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
Wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
Process half-pint jars in a 200°F water bath for 10 minutes; pint jars for 15 minutes.
Ricotta-spinach-mushroom Quiche


Ingredients:
mushroom, green onion, part-skim ricotta cheese, nonfat milk, eggs, nutmeg, dried tarragon, rosemary, fresh ground pepper

Directions:
Heat oven to 400°.
Mix spinach, mushrooms and green onions in a bowl; line a quiche or tart pan with pastry, pressing and trimming to fit; spoon vegetable mixture into pastry shell, pressing lightly to flatten evenly into crust.
Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
Bake quiche until it is lightly browned and set, 30-40 minutes; a knife inserted into the center of the custard should come out clean.
Cool at least 5 minutes before cutting into wedges to serve warm or chilled.
Grilled Rosemary Pork Chops


Ingredients:
olive oil, red wine vinegar, garlic clove, fresh rosemary, coarse sea salt, fresh coarse ground black pepper, Worcestershire sauce

Directions:
Mix oil, vinegar, garlic, rosemary, salt, & pepper, and brush on chops.  Refrigerate at least 30 minutes or as long as overnight.
Preheat grill (I just use my little on-the-counter fake George Foreman grill].
Grill 5-8 minutes on each side, depending on thickness.  Let rest 1-2 minutes before serving.
Breakfast Sausage Casserole
Category: breakfast-and-brunch
By Heather Franks

Delicious breakfast casserole with gravy. The perfect start to any morning.

Ingredients:
1 pound breakfast sausage
8 slices bread, cubed
4 cups shredded Cheddar cheese
6  eggs
½ teaspoon salt
¾ teaspoon dry mustard powder
2 cups milk
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup milk

Directions:
Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop. Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight. Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole. Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

Prep time: 20 mins
Cook time: 1 hr 40 mins
Total time: 10 hrs
Yields: 1 - 9x5 inch casserole

Calories: 451.4
Fat: 31.5 g
Saturated fat: 15.2 g
Carbohydrates: 16.2 g
Sugars: 4.6 g
Dietary fiber: 0.5 g
Protein: 25.3 g
Cholesterol: 189.9 mg
Sodium: 1201.9 mg
Mocha Mousse


Ingredients:
dark chocolate, coconut milk, hot water, vanilla extract

Directions:
In a medium saucepan, melt chocolate into coconut milk over very low heat.
Place ground coffee beans in a melita filter and pour 1/4 cup hot water over them.
Stir coffee into chocolate mixture, discarding grounds.
Stir in agave, then vanilla and almond extracts.
Spoon mousse into small individual ramekins.
Refrigerate 2-3 hours, until firm.
Serve.
Oven-Baked Beef Tagliata
Category: salad
By thedailygourmet

This beef tagliata cooks in the oven and is perfect for those following a low-carb diet!

Ingredients:
3 large cloves garlic, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 tablespoon sea salt, divided
2 teaspoons ground black pepper, divided
2 (1 1/2) pounds sirloin steaks, about 1 1/2-inches thick
1 tablespoon extra-virgin olive oil
6 cups loosely packed arugula
2 teaspoons extra virgin olive oil
1 teaspoon lemon juice
¼  lemon, sliced
2 ounces Parmesan cheese, shaved

Directions:
Place a cast-iron skillet in the oven and preheat the oven to 350 degrees F (175 degrees C). Combine garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Rub spice mixture all over the steaks. Remove the skillet from the oven and add 1 tablespoon oil. Add steak and return to the preheated oven. Cook until steaks is browned on both sides, turning after 10 minutes, about 20 minutes total. Transfer steak to a cutting board and let rest for 10 minutes; then slice. Spread arugula on a platter and top with steak slices. Drizzle with 2 teaspoons olive oil and lemon juice and top with Parmesan cheese.

Prep time: 20 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 6 servings

Calories: 333.3
Fat: 14.5 g
Saturated fat: 5.2 g
Carbohydrates: 3 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 45.5 g
Cholesterol: 86.3 mg
Sodium: 1116.9 mg
Baked Potato Puffs
Category: side-dish
By Chef John

The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.

Ingredients:
4 small Yukon gold potatoes, or as needed, quartered
½ cup water
¼ cup butter
kosher salt to taste
½ cup flour
2 large eggs
1 pinch cayenne pepper
1 pinch freshly grated nutmeg

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside. Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups. Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough. Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix. Scoop potato dough into the greased muffin cups. Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 24 small baked potato puffs

Calories: 44.8
Fat: 2.4 g
Saturated fat: 1.4 g
Carbohydrates: 4.8 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 20.6 mg
Sodium: 37.2 mg
Confetti Salad With Ranch Dressing


Ingredients:
English cucumber, radishes, celery, red onion

Directions:
Combine all vegetables in large bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.]
Toss salad with enough Ranch Dressing to coat. Season to taste with salt and pepper and serve.
Cinnamon Biscuits


Ingredients:
margarine, sugar, cinnamon

Directions:
Bake biscuits according to package directions.  (Sam's brand directions are to bake at 400 degrees for 8-10 minutes].
Meanwhile, melt the butter in a microwave safe bowl for 30-40 seconds. Mix the cinnamon and sugar together in a separate shallow bowl.
As soon as the biscuits come out of the oven, roll them in the butter, and then immediately in the cinnamon sugar. (You may need to use tongs, or I guess you could let them cool slightly].
Enjoy them warm.
I seldom make these, so I like to take the leftover cinnamon sugar and mix it into the remaining butter to spread on toast.  It is hard to roll the biscuits if you use any less, but I suppose you could cut it down to 1/4 cup each of the sugar and margarine if you'd rather not have any left over.
Fettuccine With Goat Cheese and Peppers


Ingredients:
sun-dried tomatoes, olive oil, scallion, garlic cloves, red bell pepper, yellow bell pepper, chicken broth, fresh basil, kalamata olives, capers, dried oregano, fettuccine pasta

Directions:
Cut the bell pepper into thin slices and set aside.
Pit and coarsely chop olives and set aside.
Place tomatoes in shallow pan and cover with boiling water for 2 minutes. Drain, reserving 1/4 cup of the liquid.  Thinly slice tomatoes and set aside.
Heat oil in a large nonstick skillet; add scallions and garlic.  Stir frequently while cooking for 2 minutes.  Add peppers, and cook for 3 minutes or until just tender.
Add chicken broth and cook until most of the liquid has evaporated.  Reduce heat, then add tomatoes and the reserved liquid, basil, olives, capers and oregano.  Simmer for 5 minutes.
Put fettuccine in a large serving bowl; add goat cheese and toss until melted.  Add pepper mixture and toss until mixed well.
Campbell's Macaroni and Cheese


Ingredients:
milk, green onion, margarine

Directions:
Combine soup, milk and pepper in a baking dish., Stir in macaroni and green onion., Mix bread crumbs with margarine and sprinkle over macaroni mixture., Bake at 400 for 20 minutes or until heated through.
Brandied Raisin Brie


Ingredients:
all-purpose flour, salt, unsalted butter, cold water, unsalted butter, raisins, brandy, orange zest, honey, egg, water

Directions:
To make Pastry: Combine flour and salt in a bowl. Add 1 1/2 Tbsp melted butter and cut in till mixture is mealy and evenly distributed.
Pour in water and mix until dough becomes a soft ball.
Score top, wrap and chill for 20 minutes.
Roll out 1 1/3 cups of butter between two sheets of parchment or plastic until it is about a 3 by 5-inch rectangle. Chill for a few minutes.
On a lightly floured surface, roll out flour dough to a rectangle about 8 by 10-inch rectangle.
Place flattened butter in the centre of the dough and fold up edges of dough so that no butter is exposed.
Roll out gently to stretch the rectangle shape longer.
Fold pastry into thirds, one layer overlapping the other.
Wrap and chill for an hour.
Roll pastry again into a rectangle, about ½-inch thick. Fold long edges over so they meet in the middle and then fold again, just like a book.
Wrap and chill for an hour.
Repeat process again folding in three, and once more time folding in book fold, chilling for a while after each roll.
For filling, let raisins steep in 3 Tbsp brandy and orange zest for 20 minutes.
Roll out puff pastry to a circle about ¼-inch thick and sprinkle raisins in centre of pastry.
Mix remaining 1 Tbsp brandy with honey and brush over surface of brie.
Turn honey-side down over raisins and bring up edges of pastry to cover brie, trimming excess dough and using egg wash to seal.
Turn pastry parcel onto a parchment lined baking sheet and brush with egg wash.
Preheat oven to 425°F
Bake for 50 to 60 minutes, until pastry is a rich golden brown.
Let sit for 20 to 30 minutes.
Serve warm!
Cajun Potato Salad


Ingredients:
baking potatoes, ripe olives, chopped pimiento, pickles, bacon, salt, paprika, black pepper, mayonnaise, mustard, sour cream, milk

Directions:
Boil potatoes whole in skins until fork tender. Cool and peel. Dice them into small bite size pieces.
Cut bacon into small pieces and fry until crisp. Set aside and cool. Save drippings.
In a large mixing bowl combine the diced potatoes,chopped pickles, olives, pimentoes, relish and chopped onion.
Add spices and bacon drippings(not more than 2 tbls].
In a small bowl mix mayonnaise, sour cream, mustard and milk. If too thick add pickle juice a litttle at a time.
Pour over ingredients and mix thoroughly. Garnish with bacon bits and small amount of paprika.
A Nudge, a Coffee Nudge


Ingredients:
Creme de Cacao, hazelnut-flavored liqueur, brandy, coffee, vanilla ice cream, chocolate-covered coffee beans

Directions:
Put the scoope of ice cream in the bottom of a tall mug.
Pour the Creme de Cacao, Kahlua, Brandy and Frangelica over the ice cream.
Slowly pour in the coffee, add the whipped cream and sprinkle the ground coffee beans on top.
Sit back, relax and enjoy.
Baked Lemon Chicken With Chinese Lemon Sauce


Ingredients:
boneless skinless chicken breast halves, water, all-purpose flour, baking soda, cayenne pepper, lemon, green onion, sugar, chicken broth, lemon peel, lemon juice, light corn syrup, rice vinegar, salt, garlic clove, cornstarch, cold water

Directions:
Cut each chicken breast half lengthwise. Mix egg white and water in a medium glass or plastic bowl.  Add chicken; turn to coat both sides and let stand 10 minutes.
Heat oven to 450 degrees.  Spray nonstick cookie sheet with cooking spray.  Remove chicken from egg mixture; discard egg mixture.  Mix flour, baking soda and red pepper in a large resealable plastic bag.  Add 1 chicken piece at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
Bake uncovered for 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.  While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes;slice each piece into 5 slices. Pour sacue over chicken. Garnish with lemon slices and green onion.
Chinese Lemon Sauce: Heat all ingredients except cornstarch and cold water to boiling in 1-quart suacepan, stirring occasionally.  Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened.  Serve warm, or cover and refrigerate up to 2 weeks.
This meal is excellent with steamed broccoli.
Super Simple Biscuits
Category: bread
By Katie-Kate

This super simple recipe will have warm biscuits on your table in a jiffy! Best served warm... add some Cheddar cheese and garlic powder if you like. Yummm!

Ingredients:
1 cup self-rising flour
½ cup butter, softened
½ cup sour cream

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Stir the flour, butter, and sour cream together in a bowl until blended. Scoop the batter into ungreased cupcake tins. Bake in the preheated oven until puffed and golden brown, 20 to 30 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 biscuits

Calories: 250.4
Fat: 19.6 g
Saturated fat: 12.2 g
Carbohydrates: 16.3 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 49.1 mg
Sodium: 383.7 mg
Peanut Butter Pie
Category: desserts
By Lisa G.

Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
½ cup creamy peanut butter
½ cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15  miniature chocolate covered peanut butter cups, unwrapped

Directions:
Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust. Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

Yields: 1 pie

Calories: 604.8
Fat: 43.1 g
Saturated fat: 23 g
Carbohydrates: 49.5 g
Sugars: 38.8 g
Dietary fiber: 1.9 g
Protein: 9.5 g
Cholesterol: 31.7 mg
Sodium: 366.8 mg
Coconut Orange Balls


Ingredients:
confectioners' sugar, margarine

Directions:
Mix all ingredients together, thoroughly.
Form into small balls the size of hickory nut (grandma's notes].  I imagine a hickory nut is about a 1" size ball.
Do Not refrigerate.
Place in an air-tight container and keep at room temperature.
Rosemary Dijon Prime Rib
Category: main-dish
By Sandy

This wonderfully easy prime rib will make you think twice about heading out to a restaurant.

Ingredients:
1 (5 pound) prime rib roast
3 cloves garlic, thinly sliced
kosher salt to taste
½ cup Dijon mustard, or to taste
3 sprigs fresh rosemary, leaves stripped, or more to taste

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Slice small cuts along the outside edges of the roast; fill cuts with garlic slices. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast; generously sprinkle mustard layer with rosemary leaves. Place roast, bone side-down, in a baking dish. Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Place a meat thermometer in the thickest part of the meat not touching the bone. Cook to your desired degree of doneness, or an internal temperature of at least 145 degrees F (65 degrees C) for medium, about 1 1/2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area  10 to 15 minutes before slicing.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 25 mins
Yields: 1 prime rib roast

Calories: 435.7
Fat: 36.6 g
Saturated fat: 15.5 g
Carbohydrates: 2.8 g
Protein: 21.4 g
Cholesterol: 85.3 mg
Sodium: 402.7 mg
Strawberry Bread III
Category: bread
By SUSANNECS

A yummy strawberry quick bread for bread machines.

Ingredients:
1 (10 ounce) package frozen sweetened strawberries, thawed
½ cup vegetable oil
2  eggs
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 cup white sugar
1 ½ cups all-purpose flour
½ cup chopped pecans

Directions:
Drain the strawberries, reserving 1/4 cup of the juice. In a large mixing bowl stir together the oil, eggs, baking soda, baking powder, cinnamon, sugar and flour. Fold in the pecans, strawberries and 1/4 cup of their juice. Pour the mixture into your bread machine pan and place it in the machine. Select the Quick Bread cycle and press Start. Remove pan from bread maker and let cool completely before removing bread from pan.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 loaf

Calories: 215
Fat: 10.8 g
Saturated fat: 1.4 g
Carbohydrates: 28.4 g
Sugars: 18.1 g
Dietary fiber: 1.1 g
Protein: 2.6 g
Cholesterol: 24.8 mg
Sodium: 110.3 mg
Cauliflower and Arugula Salad


Ingredients:
bacon, cauliflower, butter, honey, red wine vinegar, arugula, shallot, olive oil, pine nuts

Directions:
In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside.
Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.
Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.
When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.