1-2 tsp. vegetable oil
1 head cauliflower, cut into small florets (4 C.)
1½ C. shelled Edamame (8 oz.)
1 C. cooked brown rice, farro, or kamut (not essential but nice)
½ C. mixed jumbo raisins (Trader Joe’s)
¼ C. slivered red onion
¼ C. chopped parsley
¼ C. 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 tsp. the oil. When sizzling hot, add the cauliflower florets. Sauté for 7-8 minutes, turning frequently to encourage as much browning as possible. Add 2 tsp. water to the pan and add the Edamame, brown rice, raisins, and red onion. Cover the pan, and steam for 1-2 minutes. The cauliflower should still be crunchy. Season with salt and pepper to taste. Remove the pan from the heat and toss the warm salad with ¼ C. the 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