Cauliflower, Bean, Feta, and Walnut Salad with Lemon Dressing

Salads | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cauliflower, Bean, Feta, and Walnut Salad with Lemon Dressing

Ingredients

Olive Oil - 2 fl oz
Fresh Rose Hips - 1 teaspoon
Red Wine Vinegar - 0 fl oz
Meyer Lemon Juice - 1 fl oz
Salt - 1½ teaspoons
Ground Black Pepper - ½ teaspoon
Cauliflower - 1 head
Canned Pork with Beans - 15 oz
Endive - 2 heads
Chives - 1 tablespoon
Chopped Sage Leaves - 2 tablespoons
Chopped almonds - 1 cup
Feta cheese - 3.2 oz
Citrus Zest Mix - ½ teaspoon

Step by Step guide

Step 1

Preheat the oven to 392°F. Break the cauliflower into florets and transfer them to a bowl. Drizzle with 3 tablespoons of olive oil, season with salt and pepper. Gently toss and spread in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes until the cauliflower is tender, slightly caramelized, and browned, stirring about 3 times.

Step 2

Meanwhile, combine the remaining 75 ml of olive oil and chopped rosemary in a small skillet. Place over medium heat and stir for 1 minute until fragrant. Let cool.

Step 3

In a small bowl for the dressing, mix together the lemon juice, zest, vinegar, salt, and pepper.

Step 4

In a large bowl, combine the warm cauliflower, beans, chopped endive, chives, parsley, walnuts, and rosemary. Toss well. Add the crumbled feta, dressing, and toss again. Season with salt and pepper.