Cauliflower and Edamame Salad

Serves 4 to 6
Time 35 min

This veggie-loaded salad is brightened by vinegar and fresh tomatoes. Serve it as a light dinner all on its own, or as an accompaniment to roasted fish or chicken.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian

Ingredients

    1/3 cupextra-virgin olive oil
    4 clovesgarlic, finely chopped
    1 largeyellow onion, chopped
    1/2 teaspoondried basil
    1/2 teaspoondried oregano
    1/2 teaspoondried thyme
    1/2 teaspoondried rosemary
    1 cupsliced cremini mushrooms
    1 mediumhead cauliflower, cut into florets
    1/3 cupdry red wine
    1/3 cupred wine vinegar
    2 mediumripe tomatoes, chopped
    2 cupsfrozen, shelled edamame
    1/2 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    1/2 cupchopped fresh flat-leaf parsley

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Method

Heat oil in a large saucepan over medium heat.


Add garlic, onion 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 until cauliflower is just tender, for an additional 5 to 10 minutes.


Season with salt and black pepper.


Garnish with chopped parsley. Serve warm or at room temperature.

Nutritional Info

Serving Size

Calories

290

Total Fat

16g

Saturated Fat

2g

Cholesterol

0mg

Sodium

310mg

Total Carbohydrate

24g

Dietary Fiber

8g

Total Sugars

8g

Protein

11g

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.