Three kinds of crispy. One cauliflower. 🔥

1. Preheat the oven to 425°F. 2. Heat 1/4 cup avocado oil over medium heat until it is sizzling with a drop of water. Add the sage, garlic, and capers and stir for about 2-3 minutes, until the sage is crisp and garlic is golden. Be careful not to burn. Turn off the heat and add the almonds and swirl for about 30 seconds. Use a slotted spoon to remove the crispy pieces and place them on a paper towel to remove excess oil. 3. Place the cauliflower on a large sheet pan, then drizzle with 2-3 tbsp of the oil (from the sage/garlic). It adds flavor! Add the 1/2 tsp salt, paprika, and onion powder. Toss and roast for 30-35 minutes. 4. Add the crispy topping to a bowl with the cranberries and toss. 5. To a small jar, add 1 tbsp oil, mustard, honey, lemon juice, salt, and yogurt/mayo, if using. Shake or whisk to combine. 6. Remove the cauliflower from the oven, add the arugula and toss. Plate the cauliflower and greens, top with the topping, blue cheese, and a drizzle.