Cauliflower Salad with creamy avocado pesto, sweet cherry tomatoes, and spicy arugula is about to become your go-to recipe to bring to a picnic or serve on the deck with dinner. The flavors are bright and fresh and so delicious!
Ingredients
Cauliflower Salad
1largehead of cauliflower, chopped
1pintcherry tomatoes, cut in half
1ouncebaby arugula
¼cupminced red onion
¼cupchopped toasted almonds
Avocado Pesto
1cupbasil
¼cupolive oil
¼cuptoasted cashews
1teaspoonsalt
Juice from 1 ½ lemons
1clovegarlic, minced
1ripe avocado
Instructions
Add the cauliflower pieces to a medium-sized pot an add an inch of water. Bring the pot to a boil over high heat, cover the pot, and steam for 3-5 minutes, depending on how soft you like your cauliflower. Drain the water from the pot and, if serving cold, run cold water over the cauliflower until it is cold.
1 large head of cauliflower
Add the basil, olive oil, cashews, salt, lemon juice, and garlic to your blender and blend on high until mostly smooth. Add the avocado and ½ cup of water and blend once more for a few seconds. If the pesto is too thick to pour, add a little more water.
1 cup basil, ¼ cup olive oil, ¼ cup toasted cashews, 1 teaspoon salt, Juice from 1 ½ lemons, 1 clove garlic, 1 ripe avocado
Add the steamed cauliflower, cherry tomatoes, arugula, red onion, and almonds to a large bowl, pour the avocado pesto over the top, and toss to coat.
1 pint cherry tomatoes, 1 ounce baby arugula, ¼ cup minced red onion, ¼ cup chopped toasted almonds