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:
Ingredients
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
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.