Body Love by Kelly LeVeque

Author:Kelly LeVeque
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2017-06-03T04:00:00+00:00

This hearty salad is a fan favorite—enjoy! Arugula microgreens are absolutely packed with nutrition.

Makes 4 servings

4 cups mixed organic purple and orange cauliflower florets

1 to 2 tablespoons ghee (clarified butter) or coconut oil, 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 ghee 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.

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