Serves 4–6

1/3 cup water
4 large cloves garlic, minced
1 large organic yellow onion, chopped (about 2 cups)
1/2 tsp each dried basil, oregano, thyme, and rosemary
1 cup fresh mushrooms, sliced
1 medium head organic cauliflower, cut into florets
1/3 cup dry red wine
1/3 cup red wine vinegar
2 medium ripe organic tomatoes, chopped
2 cups frozen, shelled organic edamame soybeans
Sea salt and fresh ground black pepper, to taste
1/2 cup chopped organic Italian parsley

In a large non-stick saucepan, sauté the garlic, onions and dried herbs over medium heat in the water until onions are translucent, about 5 to 7 minutes. Add the mushrooms and the cauliflower florets. Stir well and cook over medium heat, uncovered, for 10 minutes, stirring often. Stir in the wine, vinegar, tomatoes and edamame. Cover and continue to cook for an additional 5 to 10 minutes or until cauliflower is tender. Season to taste with sea salt and black pepper. Garnish the top with chopped parsley. Serve chilled or at room temperature.

Adapted from

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