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Preheat oven to 425°F. Combine cauliflower, 3 tablespoons oil, 1/2 teaspoon salt and pepper in a shallow roasting pan; toss. Roast, uncovered, for 30 to 35 minutes, stirring twice. Remove from oven and cool.
Combine vinegar, mustard and the remaining 1/4 teaspoon salt in a small bowl. Whisk in the remaining 1/3 cup oil until combined. Combine cauliflower, arugula and onion in a large bowl. Add the dressing; toss gently. Top with shaved Parmesan.