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Recipes /
Cauliflower Avocado Micro Green Salad with Roasted Garlic Cashew Cream Sauce

April 25, 2024

This Cauliflower Avocado Micro Green Salad with Garlic Cashew Cream Sauce is comforting and hearty. Between the creamy garlic dressing and the caramelized cauliflower, it is full of warming flavors.

The addition of arugula microgreens means this salad is packed with an extra dose of micronutrients. Microgreens contain up to 40% more phytochemicals (antioxidants and beneficial nutrients) than their full-grown counterparts.

The Fab Four – protein, fat, fiber and greens – is my loosely structured formula to ensure you get optimal nutrition and blood sugar balance at every meal. This salad hits three out of the four. Olive oil and ghee or coconut oil provide healthy, heart-loving fats. Avocado is packed with fiber. Cauliflower and arugula microgreens are our “greens.”

Just add a protein, and you have a complete, blood sugar balancing Fab Four meal! I’d pair it with any of my following favorites:

If you’re interested in learning more about how to use the simple science and proven practice of the Fab Four to improve your metabolic health, increase your energy and optimize body composition, I have books and video courses that walk you through just how to do it. Not to mention a site full of Fab Four recipes as well!

Prep Time
10 minutes
Total Time
45 minutes
Servings
4
Freezer Friendly
No

Ingredients

4 cups mixed organic purple and orange cauliflower florets
1 to 2 tablespoons ghee (clarified butter) or coconut oil, melted
2 cups arugula microgreens
1 avocado, pitted, peeled, and diced

Dressing:

2 cups organic whole cashews
1 garlic head
1 tablespoon olive oil
1 teaspoon pink Himalayan salt

Directions

Cover and soak the cashews in warm water for 2 hours. Drain and rinse.
Preheat the oven to 400°F.
For the dressing, break the garlic head into individual cloves (leave the skins on) and place them on a piece of aluminum foil. Top with the olive oil and seal the foil to enclose the garlic. Roast for 30 minutes, or until the garlic is soft.
In a large bowl, toss the cauliflower florets with the melted ghee to coat well.
Spread the cauliflower on a rimmed baking sheet and roast for 20 to 30 minutes, stirring occasionally, until tender and caramelized.
Press the garlic out of the skins into a food processor or high-speed blender. Add the soaked cashews and 1 cup water and blend until smooth. Stir in the salt.
To serve, spread the microgreens on a plate. Top with the cauliflower, diced avocado, and a drizzle of dressing.