I was in the mood for a salad but wanted something that felt and tasted like grain, so I sautéed some cauliflower rice, roasted a sweet potato in JF Spicy Salt, and made my Garlic Cashew Cream Salad Dressing. IMO this is a perfect clean side for Thanksgiving that won’t leave you bloated and feeling like sh:t after dinner. Serves 1.

INGREDIENTS:

Arugula
Cauliflower rice
Avocado
Roasted sweet potato
Pecans, chopped
Dried cranberries
Apple, chopped (sub pear)
Pepitas, toasted
Italian parsley, chopped
JF Garlic Cashew Cream Dressing, to taste
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste

Roasted Sweet Potato:
1 sweet potato, chopped
Olive oil
JF Spicy Salt
Fresh thyme

Cauliflower Rice:
Olive oil
½ medium brown onion, diced
1 garlic clove, diced 
1 (24oz) bag frozen cauliflower rice (I like 365)

Garlic Cashew Cream Dressing:
1 cup raw cashews, soaked
1 cup nut milk
2 garlic cloves, germs removed
1 Tbsp lemon juice
1 Tbsp dijon mustard
½  tsp JF Spicy Salt
Fresh cracked black pepper, to taste

PROCESS: 

Roasted Sweet Potato
Preheat the oven to 350º. On a prepared baking sheet toss your chopped sweet potato in olive oil; season with JF Spicy Salt and fresh thyme. Roast until slightly crisp on the exterior - you still want a nice bite to each piece. 

Cauliflower Rice
In a large pan, begin to warm your olive oil. Once that begins to shimmer, add in your brown onion and garlic, allowing both to sweat down and become slightly tender over the heat. Add in the cauliflower rice. Don’t rush the cooking process here, allow this to crisp and slightly brown on the exterior. Once you’re satisfied with the color, set aside to cool before assembling in your salad.

Garlic Cashew Cream Dressing
In a small pan over medium heat, bring the cashews to a boil. Reduce to low heat for about 10-15 minutes, until rehydrated and tender. Drain and add them to your blender. Blend all of the ingredients together, adjusting to reach your desired consistency.