Vegan edamame cauliflower salad

Vegan edamame cauliflower salad with roasted cauliflower, edamame, radishes and a sesame dressing – fresh, nutty and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 390 kcal per serving
• Protein: 22 g
• Fat: 28 g
• Carbs: 18 g

Ingredients

• 400g cauliflower
• 200g edamame
• 1 bunch of radishes
• 2 tbsp olive oil
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp sesame seeds
• 1 pinch of salt

Method

You’ll need: oven · saucepan · baking tray · chopping board · knife · mixing bowl · sieve

1. Preheat the oven to 220 °C (200 °C fan) and divide the cauliflower into small florets.
2. Spread the cauliflower on a baking tray, toss with the olive oil and salt and roast at 220 °C for 15–20 min until tender and lightly browned.
3. Cook the edamame according to the packet instructions, then drain.
4. Slice the radishes thinly and stir the sesame oil with the rice vinegar to make a dressing.
5. Put the cauliflower, edamame and radishes in a bowl and toss everything with the dressing.
6. Arrange the salad and sprinkle with sesame seeds before serving.

Good to know

A salad like this quietly impresses. Roasted warm, fresh and with lots of bite – uncomplicated, but never boring.

Swaps

Radishes → cucumber (milder, juicy and fresh); sesame oil → olive oil (more monounsaturated fatty acids); rice vinegar → lemon juice (contains vitamin C); sesame seeds → chopped walnuts (more omega-3 fatty acids; contain tree nuts).

Allergens

Contains soya and sesame. Suitable for children if the edamame and radishes are served in an age-appropriate way, and generally fine in pregnancy as long as everything is freshly prepared and handled hygienically.

Dairy-free recipes