Tzatziki Dressing with Roasted Cauliflower and Edemame

March 20, 2009 § Leave a comment


I could eat an entire cauliflower roasted with a little salt, pepper, and a glug or two of olive oil.  I like it caramelized with honey; I like it grilled with sweet potatoes; I like it raw; I don’t really like it steamed.  But until last week, it never occurred to me to pair cauliflower with the bag of frost-covered edemame lurking in the depths of my freezer.  This recipe was inspired by the FABULOUSLY decadent site, Food Porn Daily.

If you’re in the mood for a light salad with Greek-style dressing, I give this recipe a thumb’s up!

1 head cauliflower
2 cups edemame, in shells

1 cucumber, shredded
3/4 cup plain, Greek yogurt
juice from 1/4 lemon
2-3 tablespoons fresh parsley
1.5 tablespoons dried dill
3 tablespoons chives
2 garlic cloves, minced
sea salt, pepper
olive oil



1. Preheat oven to 450 degrees.  Wash and chop cauliflower.  Spread in a pan with a few glugs of olive oil, sea salt and pepper.  Roast until edges are golden brown, about 7-12 minutes, depending on size of cauliflower chunks.

2.  Meanwhile, prepare yogurt dressing: Stir yogurt with shredded cukes, lemon juice, garlic and herbs.

3.  Heat a pot of water on the stove.  When boiling, add edemame and cook according to the package instructions.  Drain, run under cool water and shell.

4.  In a large serving bowl, mix warm cauliflower, edemame and dressing together.  Serve immediately.  This dish makes a wonderful light meal for about 3 people, or a light side dish for 6.

Diet Notes: Gluten-free, nut-free


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