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
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