Cauliflower and Edamame Salad

Cauliflower and Edamame Salad

Serves 4 to 6

This veggie-loaded salad is brightened by vinegar and fresh tomatoes.

  • 1/3 cup extra virgin olive oil
  • 4 large cloves garlic, finely chopped
  • 1 large yellow onion, chopped (about 2 cups)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 cup sliced mushrooms
  • 1 medium head cauliflower, cut into florets
  • 1/3 cup dry red wine
  • 1/3 cup red wine vinegar
  • 2 medium ripe tomatoes, chopped
  • 2 cups frozen, shelled edamame
  • 1/2 teaspoon sea salt
  • Ground black pepper
  • 1/2 cup chopped flat-leaf parsley
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Heat the oil over medium heat in a large saucepan. Add garlic, onions and dried herbs and cook, stirring frequently, until onions are translucent, 5 to 7 minutes. Add mushrooms and cauliflower. Stir well and cook, uncovered, for 10 minutes, stirring often. Stir in the wine, vinegar, tomatoes and edamame. Cover and continue to cook for an additional 5 to 10 minutes or until cauliflower is just tender. Season to taste with salt and black pepper. Garnish with chopped parsley. Serve warm or at room temperature.

Nutritional Info: 
Per Serving:290 calories (150 from fat), 16g total fat, 2g saturated fat, 0mg cholesterol, 310mg sodium, 24g carbohydrate (8g dietary fiber, 8g sugar), 11g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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