1 cauliflower, trimmed, cut into florets
2 tablespoons evoo, separated, plus additional to drizzle
4 slices bacon, cut into small pieces
1 tsp honey
2 tbsp red wine vinegar
4 cups arugula
1 shallot, finely chopped
1/4 cup pine nuts, lightly toasted
Preheat the oven to 425 degrees F.
Spread the cauliflower in an even layer on a rimmed baking sheet and toss cauliflower with 1 tbsp evoo and s&p. Bake for about 45-50 minutes, until browned and tender, stirring the cauliflower once halfway through cooking.
In a skillet on moderately high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Remove bacon from skillet with a slotted spoon and set aside to drain on a paper towel-lined plate.
Remove the excess bacon fat from the pan, leaving about 1 tbsp behind. Add 1 tbsp evoo. Add the shallots, and saute until softened, about 1 minute. Add cauliflower and toss to coat. Add the honey and 2 tbsp red wine vinegar. The mixture should be fairly moist. Season with s&p. Remove from heat.
Spoon the cauliflower mixture on top of the bed of arugula and garnish with pine nuts. Drizzle lightly with evoo and serve.