Best Healthy Cauliflower And Edamame Salad Recipes

MEDITERRANEAN CAULIFLOWER SALAD

Mediterranean Cauliflower Salad image

Simple and bright cauliflower salad, prepared Mediterranean-style with chopped veggies, garlic, and a zippy dressing of fresh lemon juice and extra virgin olive oil. This is a great way to gluten free tabouli!

Provided by Suzy Karadsheh

Categories Salad

Time 20m

Number Of Ingredients 9

Ingredients

1 head raw cauliflower (cut into florets)
1 whole bunch parsley (stems partially removed)
3 to 4 Roma tomatoes (very small diced or chopped)
1 English cucumber (hot house cucumber, chopped)
1/2 red onion (finely chopped)
1 to 2 garlic cloves (minced)
Kosher salt and pepper
Juice of 2 lemons
Extra virgin olive oil

Steps:

Place the cauliflower florets in the bowl of a food processor fitted with a blade. Pulse a few times until the cauliflower turns rice-like in texture.
Transfer the finely chopped cauliflower into a larger bowl. Add the parsley, tomatoes, cucumbers, and onions. Give the salad a quick toss to combine.
Now, add the minced garlic and season with salt and pepper. Finish with fresh lemon juice and a good drizzle of extra virgin olive oil (about 2 tbsp). Give the salad one more good toss to combine.
For best results, set the cauliflower salad aside for a few minutes before serving to allow the cauliflower to soften and absorb some of the dressing. You can also cover and chill for later. Enjoy!

Nutrition Facts : Calories 31.1 kcal, Sugar 2.9 g, Sodium 23.9 mg, Fat 0.3 g, SaturatedFat 0.1 g, Carbohydrate 6.6 g, Fiber 2 g, Protein 1.9 g, ServingSize 1 serving

CAULIFLOWER AND EDAMAME SALAD

Cauliflower and Edamame Salad image

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.

Time 35m

Yield Serves 4 to 6

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 290 calories, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 310 milligrams, Carbohydrate 24 grams, Protein 11 grams

HEALTHY CAULIFLOWER AND EDAMAME SALAD

Healthy Cauliflower and Edamame Salad image

I absolutely love potato salads. But, they have too many calories (or as we say in my house, kill-ories) to be enjoyed frequently. This is a healthy and absolutely delicious alternative. I couldn't stop eating as I was mixing the salad. You can eat it right away or keep in your fridge for up to a week and enjoy daily.

Provided by Allrecipes Member

Categories Cauliflower Salad

Time 23m

Yield 8

Number Of Ingredients 15

Ingredients

1 head cauliflower, cut into bite-size pieces
½ (12 ounce) package frozen shelled edamame (green soybeans)
4 hard-cooked eggs, chopped
3 ribs celery, chopped, or to taste
1 large bell pepper, chopped, or to taste
1 (5.3 ounce) container plain Greek yogurt
1 bunch radishes, sliced, or to taste
4 green onions, chopped, or to taste
3 tablespoons mayonnaise
1 tablespoon Dijon mustard (such as Grey Poupon®)
2 kosher dill pickles, chopped
1 tablespoon olive oil
1 clove garlic, minced
1 sprig fresh dill, chopped
salt and ground black pepper to taste

Steps:

Place cauliflower and 1/2 cup water in a microwave-safe bowl. Cook in the microwave until tender, 2 to 3 minutes; drain. Place edamame in a microwave-safe bowl; cook in the microwave until tender, 1 to 2 minutes.
Combine cauliflower, edamame, eggs, celery, bell pepper, yogurt, radishes, green onions, mayonnaise, mustard, pickles, olive oil, garlic, dill, salt, and black pepper together in a bowl; toss to distribute.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 10.5 g, Cholesterol 112 mg, Fat 11.9 g, Fiber 3.8 g, Protein 9 g, SaturatedFat 2.8 g, Sodium 210.7 mg, Sugar 4 g