Ingredients

The following ingredients have 6 Servings
  • 1 large head of cauliflower (chopped)
  • 1 pint cherry tomatoes (cut in half)
  • 1 ounce baby arugula
  • ¼ cup minced red onion
  • ¼ cup chopped toasted almonds
  • 1 cup basil
  • ¼ cup olive oil
  • ¼ cup toasted cashews
  • 1 teaspoon salt
  • Juice from 1 ½ lemons
  • 1 clove garlic (minced)
  • 1 ripe avocado

Instruction

  • 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.