Preheat oven to 450°F. Wash, trim and slice cauliflower. Place on parchment paper and/or baking sheet. Drizzle with EVOO and roast in oven for 40 min. At 20 minutes, turn cauliflower over and allow other side to caramelize.
Cook quinoa according to package (Using 1/2 cup quinoa you will normally need 1 cup of water. Allow to come to a boil and then let simmer covered for 15 minutes)
Cook chicken breasts how you’d like using a grill, saute pan or in oven. When done, allow to rest then cut and set aside.
When both cauliflower and quinoa are finished, add to a large bowl the arugula, cauliflower, quinoa, tomatoes (if using), and beans. Stir gently to combine.
For dressing, add all ingredients to blender or food processor and mix besides the EVOO. When all other ingredients are mixed, stream in the EVOO and allow for the mixture to emulsify.
Pour over the salad mixture and toss well to coat.