Roasted Cauliflower And Edamame Salad W Tzatziki Ranch Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
• Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
• Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
• Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.

Steps:

• Preheat oven to 425. Place the cauliflower on a sheet pan. Drizzle cauliflower with canola oil. Toss, making sure all surfaces of the cauliflower have been lightly oiled. Season cauliflower liberally with kosher salt and freshly cracked black pepper and toss to coat the seasoning evenly. Place the sheet pan in a 425 degree oven and roast for 45 minutes. Halfway through roasting, remove the pan from the oven and toss the cauliflower with a spatula so that more than one side caramelizes. While the cauliflower is roasting, make the dressing. Place all ingredients except salt and pepper into a mixing bowl. Stir to combine thoroughly. Taste, then season with kosher salt and freshly cracked black pepper as necessary. Refrigerate until ready to use. After tossing cauliflower halfway through roasting, place a medium sized pot of water on the stove over high heat and bring to a boil. Once boiling, season with a handful of kosher salt. About five minutes before the cauliflower is done, add the edemame to the seasoned, boiling water. Allow the edamame to boil for 2 to 3 minutes, until they begin to float to the top. Drain edamame immediate and place in a mixing bowl. Once the cauliflower has finished roasting, remove from oven and carefully add the hot cauliflower into the mixing bowl with the blanched edemame. Pour on a liberal amount of Tzatziki Ranch Dressing. Gently toss to evenly coat veggies with dressing, trying not to break or smoosh the roasted cauliflower. Taste the salad and adjust seasoning as necessary with kosher salt and freshly cracked black pepper. Enjoy immediately or chilled! FoodPornDaily Original Recipe, © 2008.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.
• Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.

Steps:

• Preheat oven to 450°. Toss together all ingredients; spread in a greased 15x10x1-in. pan. Roast until tender and lightly browned, 20-25 minutes, stirring occasionally.