cauliflower, avocado, and microgreen salad

Servings: 4

Prep Time: 5 minutes

Cook Time: 30 minutes 


**4 cups mixed organic purple and orange cauliflower florets

1 to 2 tablespoons butter, melted

**2 cups arugula microgreens

1 avocado, pitted, peeled, and diced


  1. Preheat the oven to 400 ° F.

  2. In a large bowl, toss the cauliflower with the melted butter to coat well.

  3. Spread the cauliflower on a rimmed baking sheet and roast for 20 to 30 minutes, stirring occasionally, until tender and caramelized.

  4. To serve, spread the microgreens on a plate. Top with the cauliflower and diced avocado.

Nutrition (per serving)

133 calories; 11 g fat(4 g sat); 4 g fiber; 8 g carbohydrates; 3 g protein; 15 mg cholesterol; 2 g sugars; 63 IU vitamin A; 53 mg vitamin C; 44 mg calcium; 1 mg iron; 36 mg sodium; 503 mg potassium

Recipe adjusted from Body Love: Live in Balance, Weigh What You Want, and Free Yourself from Food Drama Forever by Kelly LeVeque