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:
Ingredients
- 1/3 cup extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1 large yellow onion, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup sliced cremini 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 fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped fresh flat-leaf parsley
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:
Per serving: 290 calories (150 from fat), 16g total fat, 2g saturated fat, 0mg cholesterol, 310mg sodium, 24g carbohydrates (8g dietary fiber, 8g sugar), 11g 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.
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Ingredients
- 1/3 cup extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1 large yellow onion, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup sliced cremini 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 fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped fresh flat-leaf parsley