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Creamy Cauliflower Edamame Salad Recipe
Cauliflower has gone beyond the standard white. Now there’s purple, green, and orange! These aren’t products of some mad food scientist doing genetic engineering. Colorful cauliflowers are made via breeding cauliflower strains until they have the desired colors that breed true. They are pretty to look at and tasty, too!
A member of the cabbage family, cauliflower has a great nutritional profile. It is low in carbohydrate and high in vitamins. A serving of cauliflower has over 50% of your daily recommended value of Vitamin C. In addition, it is high in B12, folate, pantothenic acid, and Vitamin K. Cauliflower also contains iron, magnesium, and phosphate.
Many cauliflower salads also contain green peas. Either fresh or frozen can be used. These peas are a good source of Vitamins A, C, and K. If you want to try something just a bit different, use edamame beans instead of the green peas. Edamames have a great texture and a fresh taste. These little soy beans (another name for edamame) are a good source of calcium. Packed full of manganese and folate, the edamames also deliver on copper, magnesium, phosphate and potassium. All of this nutrition and they taste terrific, too!
Creamy Cauliflower Edamame Salad Recipe
5 cups cauliflower-broken into bite-sized florets (I used about one medium head of orange cauliflower.)
¼ cup water
Sea salt to taste
1 cup frozen shelled edamame beans
¼ teaspoon celery seeds
¼ teaspoon onion powder
¼ teaspoon dill weed-rubbed between your fingers
1 tablespoon of sugar
2 tablespoons brine from garlic Kosher dill pickles (I used Claussen.)
½ cup Fage Greek yogurt
½ cup mayonnaise
Paprika for garnish, if desired
In a 2 quart casserole with a lid, add the cauliflower and the water. Grind sea salt, to taste, over the cauliflower. Cover the casserole and cook in the microwave on high for 6 minutes. After the cauliflower has cooked for 6 minutes, let it stand, covered, for 6 more minutes. Carefully remove the lid and sprinkle the edamame beans over the cauliflower. Cover the dish and let stand for 6 more minutes. While the cauliflower is cooking, make the salad dressing.
In a small bowl, add the celery seeds, onion powder, rubbed dill weed, and sugar. Stir together and add the brine. Stir until the sugar is dissolved. Whisk mayonnaise into the spice mixture until it is smooth. Then, add the yogurt and whisk it in until it is smooth.
Carefully drain the cauliflower and edamame beans. Make sure that you get all of the water out of the cauliflower or your salad will be soupy. I left mine in the colander for 5 minutes, stirred it carefully, and let it drain for another 5 minutes.
Put the cauliflower and edamame beans back in the casserole or a covered dish. Pour the dressing over the cauliflower and edamame and toss gently to coat. Thoroughly chill before serving. You may want to sprinkle this salad lightly with paprika before serving.
Pairs well with these sandwiches:
Bacon, Lettuce and Tomato Sandwich
Melted Mixed Cheese Sandwich
This salad can really bring solid nutrition to the table to transform your sandwich selections into a meal. Prepare it the night before you want to serve it or in the morning before you go to work. In less than 30 minutes you have a super side dish. Have fun and surprise your family! Use one of the new colorful cauliflowers to create your salad.
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Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.
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