Roasted Edamame & Cauliflower Salad with Arugula

Well it is certainly summer in the Okanagan! It has been between 33 and 44 degrees celsius here for the past week, with no end in sight. The air outside truly feels like someone is blowing a hair dryer in your face, and the lake temperature is 30 degrees! I had a quick wake surf today and putting my hand back into the wave felt like I was dipping it into a hot tub. It’s kind of cool, but at the same time, quite terrifying when you consider the extreme danger of wildfires. Just last week an entire town in B.C. burned to the ground. Devastating.

Introducing the perfect summer salad: Roasted Edamame & Cauliflower with Arugula!

It is officially the season for salads and a little less indoor cooking! This light, yet filling salad is inspired by a meal from Fresh Prep. My family loved this Roasted Edamame & Cauliflower with Arugula so much I recreated it to share with you. If you don’t want to turn on your oven for this recipe, I suggest using an air-fryer. If you don’t have one, they are selling for $63 at Costco right now! We use ours numerous times per week. It is perfect for frying vegetables and tofu, and for making fries without using much, (if any) oil.

The edamame, roasted cauliflower and cashews in this dish give you that feeling of sustenance. Edamame beans are an excellent addition to your diet. They are high in fiber, iron and protein and are rich in folate and vitamin K. The apple slices and red onion add a little crunch and pizzazz to the salad.

I know the world is conspiring to try to scare people off of eating soy products, but I implore you… do not worry. If you want some reassurance about the healthfulness of soy, click here to read my blog post on the subject.

This salad can be completely prepared ahead of time and put together as needed. Advance preparation will leave you extra time to play during these sizzling hot summer days!

I’m debating making this for a gaggle of guests coming to visit Tuesday. Wondering if it will go over with 6 kids and 6 adults? Maybe I’ll whip up a vegan Mac and Cheeze dish to cover all of my bases! Wish me luck!

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Roasted Edamame & Cauliflower Salad with Arugula

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Serves: 2-3 Prep Time: 20 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• SALAD INGREDIENTS:
• 4 cups cauliflower florets - (seasoned with 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, salt and pepper)
• 4 cups arugula
• 1 apple, sliced thinly
• 1 1/2 cups edamame beans, thawed
• 2/3 cup raw cashews
• 1/3 cup red onion, diced
• 1/4 cup parsley, chopped finely
• 1 tablespoon extra virgin olive oil (optional)
• SALAD DRESSING:
• zest of one lemon
• juice of half of the lemon, other half sliced to garnish
• 2 tablespoons apple cider vinegar
• 1 tablespoon grainy mustard
• 1 tablespoon maple syrup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes - double if you prefer spicy
• salt and pepper to taste

Instructions

1. Wash and chop cauliflower into florets and place into a large bowl with a lid.  Drizzle 1 tablespoon of olive oil (or water for an added oil free option) over the florets.  Shake the bowl.
2. Mix together smoked paprika, cumin and salt and pepper, then sprinkle onto the cauliflower and toss again.
3. Place the cauliflower in an airfryer at 400 degrees, or on parchment paper in the oven at 425 degrees.  Cook for 10 minutes. 
4. Using the same bowl, (do not wash), toss the cashews and edamame, adding more salt and pepper if you like.  Once the cauliflower has cooked for 10 minutes, remove and add the edamame and cashews. Continue to roast or air-fry for 5-10 minutes until cooked.  
5. Meanwhile, in a small bowl, mix together the salad dressing with a fork. 
6. In a large, shallow salad bowl, arrange the arugula, chopped apple, parsley and red onion.
7. Remove the cauliflower, edamame and cashews from the oven/air-fryer, and place on top.
8. Drizzle with salad dressing and serve!

                                                      www.thevibrantveggie.com

 

Notes

Double the spice on the cauliflower if you want a richer flavour!