Cauliflower Salad Recipe

Check ingredients as you prepare them. These checks stay on this page.

• 1 each large head of cauliflower (chopped)
  Ingredient note

  Source: 1 large head of cauliflower (chopped)
• 1 pint cherry tomatoes (cut in half)
  Ingredient note

  Source: 1 pint cherry tomatoes (cut in half)
• 1 ounce baby arugula
  Ingredient note

  Source: 1 ounce baby arugula
• ¼ cup minced red onion
  Ingredient note

  Source: ¼ cup minced red onion
• ¼ cup chopped toasted almonds
  Ingredient note

  Source: ¼ cup chopped toasted almonds
• 1 cup basil
  Ingredient note

  Source: 1 cup basil
• ¼ cup olive oil
  Ingredient note

  Source: ¼ cup olive oil
• ¼ cup toasted cashews
  Ingredient note

  Source: ¼ cup toasted cashews
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1 ½ each lemons (juice only)
  Ingredient note

  Source: Juice from 1 ½ lemons
• 1 clove garlic (minced)
  Ingredient note

  Source: 1 clove garlic (minced)
• 1 each ripe avocado
  Ingredient note

  Source: 1 ripe avocado

1. 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.
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 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.
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.