This warm, Asian-inspired salad with Creamy Sesame Ginger Dressing looks as pretty as it tastes. Try it as a main course with Seeded Bread Crisps alongside.
Creamy Sesame Ginger Dressing (recipe below)
1-2 tablespoons vegetable oil
1 head cauliflower, cut into small florets (4 cups)
1½ cups shelled Edamame (8 ounces)
1 cup cooked brown rice, farro, or kamut (not essential,l but nice)
½ cup mixed jumbo raisins (Trader Joe’s)
¼ cup slivered red onion
Garnish
¼ cup chopped parsley
¼ cup slivered, toasted almonds or toasted sesame seeds
- First, prepare the dressing as indicated below. Reserve.
- Set a large sauté pan over medium-high heat, and add 1 tablespoon of oil.
- When sizzling hot, add cauliflower florets. Sauté for 7-8 minutes, turning frequently to encourage as much browning as possible.
- Add 2 tablespoons of water to pan and add Edamame, brown rice, raisins, and red onion. Cover pan, and steam for 1-2 minutes. Cauliflower should still be crunchy. Season with salt and pepper to taste.
- Remove pan from heat and toss warm salad with ¼ cup of dressing. Taste and add additional dressing to taste.
- Divide salad between four serving bowls and garnish with a drizzle of dressing, parsley, and toasted almonds.
- Serve warm or at room temperature.
Serves 4-6.
Creamy Sesame Ginger Dressing
This creamy, kicky Asian-inspired dressing is a knockout. It’s great with Warm Cauliflower, Edamame & Raisin Salad. I also love it as a dressing for coleslaw or even just a simple salad of tender butter lettuce and crisp French breakfast radishes.
¼ cup vegetable oil
2 tablespoons rice wine vinegar
2 tablespoons cup wildflower honey
2 tablespoons mayonnaise (preferably Best Foods)
2 teaspoons sesame oil
1 tablespoon peeled, minced fresh ginger
2 teaspoons peeled, minced garlic
1 teaspoon Korean fermented red bean paste, optional
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
- In a small mixing bowl, whisk together all ingredients.
- Taste for balance, and add vinegar, honey, salt, and pepper to taste.
Makes generous ½ cup.
More LunaCafe Cauliflower Recipes
- Cauliflower Gratin with Tillamook Aged Cheddar, Caramelized Onions & Applewood-Smoked Bacon
- Creamy Cauliflower Leek Soup with Curried Mustard Croutons
- Romanesco, Applewood-Smoked Bacon, Cranberry & Pecan Salad
- The Inestimable Vegetable Rice Tian
More LunaCafe Veggie Recipes
- Cauliflower Gratin with Tillamook Aged Cheddar, Caramelized Onions & Applewood-Smoked Bacon
- Spicy Cucumber Gazpacho
- Romanesco, Applewood-Smoked Bacon, Cranberry & Pecan Salad
- The Inestimable Vegetable Rice Tian
- Crostone with Basil Mint Pesto & Roasted Ratatouille
- Potato Gratin with Ricotta, Pancetta & Melted Leeks
- Lemon & Thyme Marinated Artichokes with Garlic Bread Crumbs & Toasted Hazelnuts
- Baby Shiitake Mushrooms with Ancho Chile Sauce
Copyright 2012=2017 Susan S. Bradley. All rights reserved.
The recipe is very simple and easy; it also helps us think of other ways we can make foods easily without always having to dig up new recipes. Cauliflower is the best vegetable for making different kinds of meals. You can boil it, roast it, fry it or eat it raw. I also have to mention two of the most important nutritional benefits of cauliflower: 1) it is low in fat and 2) high in water and Vitamin C.
Best wishes!
Thanks Margaret!