Cauliflower Salad Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
246 kcal
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Course
Side Dish
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Cuisine
North American
Cauliflower Salad Recipe
Description
The salad starts by steaming chopped cauliflower until just tender, with timing adjusted to preference, then cooled if served cold. The pesto dressing blends fresh basil, olive oil, toasted cashews, minced garlic, lemon juice, salt, and ripe avocado, with water added to reach a pourable consistency. This creamy dressing uses avocado as a base for richness without dairy.
Combined with cherry tomatoes, arugula, minced red onion, and toasted almonds, the salad balances fresh, peppery, sweet, and nutty flavors with varied textures. The dressing coats the ingredients evenly, bringing cohesion and brightness to the dish.
This salad can be served as a light side or a fresh element in a meal, pairing well with grilled meats or as a vegetarian option. The combination of vegetables and nuts with avocado pesto provides a wholesome, satisfying salad option without heavy dressings.
Ingredients
Cauliflower Salad
- 1 large cauliflower chopped, head
- 1 pint cherry tomato cut in half
- 1 ounce arugula baby
- ¼ cup red onion minced
- ¼ cup almond chopped, toasted
Avocado Pesto
- 1 cup basil
- ¼ cup olive oil
- ¼ cup cashews toasted
- 1 teaspoon salt
- lemon juice juice from 1 ½ lemons
- 1 clove garlic minced
- 1 avocado ripe
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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 246kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 443mg | 18% |
| Potassium | 872mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 758IU | 15% |
| Vitamin C | 95mg | 106% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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