I’m all about salads these days. We had a high of 93 yesterday! It beat the record high for Denver, so it is a little warm here!
I made this salad over the weekend, and it has kept really well in the fridge. It is good warm or cold, so it has been perfect in my lunch. I added some of my vegan parmesan cheese on top, and that gave it a little crunch! Delicious!
Cauliflower and Edamame Salad
Adapted from Whole Foods
Print this recipe!
1 tbsp extra virgin olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 tbsp fresh rosemary, minced, or 1 tsp dried
1 tbsp fresh oregano, minced, or 1 tsp dried
1 medium sized head of cauliflower, cut into florets
1 cup frozen edamame
1/3 cup red wine
1/3 cup red wine vinegar
1 cup grape tomatoes
1/4 cup chopped walnuts
Preheat a large skillet over medium heat. Add in the olive oil. Saute the onion and garlic for just a few minutes, and add in the herbs.
Add in the cauliflower florets, edamame, red wine, and red wine vinegar. Cook over medium heat for 10-15 minutes, until the cauliflower is slightly cooked, and the edamame is thawed. Add in the tomatoes, and cook another 5 minutes.
Sprinkle walnuts on top. Can be served hot or cold.