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. The flavours are bright and fresh and so delicious!
For the CAULIFLOWER SALAD
1 large head of cauliflower, chopped
2 cups cherry tomatoes, cut in half
1-ounce baby arugula
1/4 cup minced red onion
1/4 cup chopped toasted almonds
For the AVOCADO PESTO
1 cup basil
1/4 cup olive oil
1/4 cup toasted cashews
1 teaspoon salt
Juice from 1 1/2 lemons
1 garlic clove, minced
1 ripe avocado
1. Add the cauliflower pieces to a medium-sized pan and add an inch of water. Bring the pan to a boil over high heat, cover the pan, and steam for 3-5 minutes, depending on how soft you like your cauliflower. Drain the water from the pan and, if serving cold, run cold water over the cauliflower until it is cold.
2. 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 1/2 cup of water and blend once more for a few seconds. If the pesto is too thick to pour, add a little more water.
3. 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.
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