Warm Squid Salad With Roasted Cauliflower & Potatoes

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¾ lb whole fresh squid cleaned- bodies cut into rings with tentacles

1 small head cauliflower (yellow or purple if you can get it) chopped into small florets

6 small red potatoes cut into half inch pieces

1 torpedo onion or a shallot sliced into rings

3 cups wild arugula

4 cloves of garlic minced

2 tbsp grape seed oil or other high temp cooking oil

Salt and Pepper

2 ½ tbsp sherry vinegar

1 clove of garlic minced

4 tbsp Arbequina or other high quality olive oil for vinaigrette

½ tbsp smoked paprika

salt and pepper to taste

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