0 Preheat oven to 425, line a roasting pan with foil, and a quick spray of avocado oil. Spread edamame evenly on roasting pan and cook until it starts to become crispy and starts to brown (about 20 minutes). Let cool for 10-15 minutes if serving cold
1 Saute cauliflower rice in a nonstick skillet with a couple tbsp of chicken or vegetable broth over medium high heat. Cook until water has evaporated and cauliflower starts to become golden brown (about 15-20 min). Then set aside to cool if serving cold
2 While cauliflower is sautéing finely chop cilantro, parsley, and mint. Place herbs in a large bowl.
3 Dice up cucumber and mango and combine with herbs in a bowl.
4 Stir in lime juice, cooled edamame, and cauliflower rice.
5 Add salt and pepper to taste
6 Option to serve warm: Instead of combining everything in a bowl stir ingredients in skillet with cauliflower rice after it has cooked. Mix all ingredients over medium heat to warm and leave out cucumber (can replace with roasted carrots, red pepper, broccoli or another veggie) and sub mango for dried mango or dried cranberries.
