Roasted Cauliflower And Edamame Salad W/ Tzatziki Ranch Recipe

Name: Roasted Cauliflower And Edamame Salad W/ Tzatziki Ranch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head of cauliflower, broken down into bite-sized florets; 1 1/2 cups frozen shelled edamame; 2 tbsp canola oil; kosher salt and freshly cracked black pepper; Tzatziki Ranch Dressing; 1/2 seedless cucumber, peeled and shredded; 3/4 cup plain yogurt (not lowfat); 3/4 cup buttermilk; juice from 1/2 large lemon; 2 tbsp fresh parsley, finely choppped; 1 1/2 tbsp fresh chives, finely choppped; 1 1/2 tbsp fresh mint, finely choppped; 1 tbsp fresh dill, finely chopped; 2 cloves garlic, minced then sprinkled w/ salt and ground into a paste; kosher salt and freshly ground black pepper

Servings: persons

1 head of cauliflower, broken down into bite-sized florets
1 1/2 cups frozen shelled edamame
2 tbsp canola oil
kosher salt and freshly cracked black pepper
Tzatziki Ranch Dressing
1/2 seedless cucumber, peeled and shredded
3/4 cup plain yogurt (not lowfat)
3/4 cup buttermilk
juice from 1/2 large lemon
2 tbsp fresh parsley, finely choppped
1 1/2 tbsp fresh chives, finely choppped
1 1/2 tbsp fresh mint, finely choppped
1 tbsp fresh dill, finely chopped
2 cloves garlic, minced then sprinkled w/ salt and ground into a paste
kosher salt and freshly ground black pepper

1
Preheat oven to 425. Place the cauliflower on a sheet pan. Drizzle cauliflower with canola oil. Toss, making sure all surfaces of the cauliflower have been lightly oiled. Season cauliflower liberally with kosher salt and freshly cracked black pepper and toss to coat the seasoning evenly. Place the sheet pan in a 425 degree oven and roast for 45 minutes. Halfway through roasting, remove the pan from the oven and toss the cauliflower with a spatula so that more than one side caramelizes.
2
While the cauliflower is roasting, make the dressing. Place all ingredients except salt and pepper into a mixing bowl. Stir to combine thoroughly. Taste, then season with kosher salt and freshly cracked black pepper as necessary. Refrigerate until ready to use.
3
After tossing cauliflower halfway through roasting, place a medium sized pot of water on the stove over high heat and bring to a boil. Once boiling, season with a handful of kosher salt. About five minutes before the cauliflower is done, add the edemame to the seasoned, boiling water. Allow the edamame to boil for 2 to 3 minutes, until they begin to float to the top. Drain edamame immediate and place in a mixing bowl.
4
Once the cauliflower has finished roasting, remove from oven and carefully add the hot cauliflower into the mixing bowl with the blanched edemame. Pour on a liberal amount of Tzatziki Ranch Dressing. Gently toss to evenly coat veggies with dressing, trying not to break or smoosh the roasted cauliflower. Taste the salad and adjust seasoning as necessary with kosher salt and freshly cracked black pepper. Enjoy immediately or chilled!
5
FoodPornDaily Original Recipe, 2008.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 head of cauliflower, broken down into bite-sized florets, 1 1/2 cups frozen shelled edamame, 2 tbsp canola oil, kosher salt and freshly cracked black pepper, and more.

Yes, Roasted Cauliflower And Edamame Salad W/ Tzatziki Ranch falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Cauliflower And Edamame Salad W/ Tzatziki Ranch

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