cauliflower, avocado, and microgreen salad
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
Preheat the oven to 400 ° F.
In a large bowl, toss the cauliflower with the melted butter to coat well.
Spread the cauliflower on a rimmed baking sheet and roast for 20 to 30 minutes, stirring occasionally, until tender and caramelized.
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