Cauliflower, Bean, Feta, and Walnut Salad with Lemon Dressing
Salads • World
Description
Cauliflower, Bean, Feta, and Walnut Salad with Lemon Dressing
Ingredients
- Olive Oil 5 fl oz
- Fresh Rose Hips 1 teaspoon
- Red Wine Vinegar 0 fl oz
- Meyer Lemon Juice 0 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 5 oz
- Citrus Zest Mix ½ teaspoon
Step-by-Step Guide
Step 1
Preheat the oven to 390°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.
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