Eat with your eyes and elevate your salad with arugula micro-greens, caramelized cauliflower and garlic cashew cream. This recipe features cauliflower and important cruciferous vegetable.
Cruciferous vegetables are rich in antioxidants, fiber, and are a good source of glucosinolates – the sulfur-containing chemicals that are essential for skin health. Studies have associated a link between a high consumption of cruciferous vegetables in our diet and a lower risk of cancer. Be creative with your favorite salad or side dish by choosing to incorporate fibrous vegetables – that pop in color – like cauliflower.
Cauliflower Avocado Micro Green Salad
Ingredients:
4 cups organic purple and orange cauliflower
1-2 tbsp ghee or coconut oil
1 avocado, thinly sliced
2 cups arugula micro greens
Directions:
1. Preheat oven to 400 degrees
2. Sauté cauliflower with ghee or coconut oil until cauliflower is covered
3. Place cauliflower on baking sheet and roast for 20-30 minutes, stirring cauliflower occasionally until tender and caramelized
4. Plate over arugula micro greens
5. Top with avocado
Roasted Garlic Cashew Cream Sauce
Ingredients:
2 c organic whole cashews
1-2 organic garlic cloves
1 cup water
1 tsp Himalayan pink salt
Directions:
1. Cover cashews with water for 2 hours, then drain and rinse
2. Place cashews in food processor or high-speed blender with roasted garlic cloves and water. Blend until smooth.
Images via Annie ShakÂ
