Saturday, May 12, 2012

Roasted Cauliflower and Edamame Brown Rice Salad


Last Wednesday, the sun was shining brightly.  As the early morning rays peeked through my curtains and I considered what to wear, I decided that I should take advantage of the early season sunshine and set to work on removing the bleach white hue of my legs.  

Still, I took precautions.  I lathered up every exposed centimeter of flesh with my 30 SPF light weight body armor. 

But, wow.  The sun is a serious opponent.   

As I began to feel the skin on my exposed shoulders begin to sizzle, I knew that I had lost.


I roasted.  

Which brings me to the point of this post, roasted cauliflower.  See what I did there?  

Have you ever roasted cauliflower?  With a little olive oil, some spices, and some time in the oven, this veggie emerges with a beautiful golden tan and bursts with flavor.  Try it served cold with rice, edamame and some Parmesan cheese for a refreshing and easy lunch or dinner.


Roasted Cauliflower and Edamame Brown Rice Salad

Yields: 6-8 Servings.

Ingredients:

1 head of cauliflower, rinsed and chopped 
1-2 tablespoons olive oil
1/2 teaspoon salt (plus more for rice)
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 cup dry brown rice
2 1/2 cup water
1 12 oz. bag frozen and shelled edamame (soy beans)
Parmesan cheese

Directions

Preheat oven to 400 deg. F.

Bring 2 1/2 cups of salted water i to a boil.  Add dry brown rice to pot and reduce heat to a simmer.  Allow rice to cook for 30 to 45 minutes until rice has absorbed water.  Fluff rice and set aside.

Thaw edamame in a bowl of room temperature water.  Drain and set aside.  

Lightly spray a roasting pan with cooking spray; set aside. 

Prepare cauliflower by rinsing and allowing to dry.  Chop cauliflower into 1 inch sized florets.  Drizzle olive oil over cauliflower in a large bowl; add spices.  Toss to coat and transfer cauliflower to roasting pan. 

Roast cauliflower in the oven for 35 to 40 minutes, stirring once after 20 minutes.  Cook until lightly browned and when tested with a fork, cauliflower feels tender.  Set aside to cool.

In a large bowl, mix rice, edamame, and cauliflower together.  Add extra salt and pepper if desired.  Top with a generous sprinkle of Parmesan cheese.  Serve cold.  



14 comments:

  1. Courtney this looks incredible. That roasted cauliflower is gorgeous! I hope you didn't get too burned :-)

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  2. Aw, thanks Meghan! Nope, not too burned haha...it's going away now at least.

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  3. Roast Cauliflower is one of my favs! I like the addition of the edmame and brown rice to make a salad with it - really a complete meal, if you want it to be. Good post - thanks.

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  4. I don't think I can even eat cauliflower anymore unless it's roasted--it is so amazing prepared that way, it's almost a shame to do anything else with it! And I was right, your salad turned out much better than mine. ;) Love the addition of edamame!

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  5. Running really helps me to build a tan layer over layer so I never really burn...but in the case of cauliflower, roasting and caramelizing is definitely key! This salad sounds so delicious!

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  6. I have somewhat taken your advice, and just from walking around (rather than sitting directly in the sun) I am turning a darker shade of pale :D

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  7. Thanks Kiersten, although I would probably gladly eat anything you make!

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  8. This sounds SO GOOD. I'm talking super duper vegetarian awesomeness! Yum!

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  9. This looks so darn good! I love all of the ingredients in this dish, but never thought of combining them. Can't wait to try this as a light dinner.

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  10. Haha, thanks, Colleen! And super duper vegan awesomeness too!

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  11. Thanks, Rachel! It doesn't disappoint :)

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