Cauliflower, Kidney Bean and Feta Salad

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Ingredients

6 servings

1/3 cup + 3 tablespoons olive oil
1 teaspoon minced fresh rosemary
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 (15-ounce) can kidney beans, drained
2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 cup crumbled feta cheese (about 3 ounces)
1 cup coarsely chopped walnuts, toasted

Vegetarian Dairy Intermediate Healthy ...

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Preparation

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Step 1

Preheat oven to 400°F. Toss cauliflower florets with 3 tablespoons olive oil and season well with salt and pepper. Spread on a baking sheet and roast until edges are dark and caramelized, about 20 to 25 minutes, stirring once or twice.

Step 2

While cauliflower is roasting, combine remaining 1/3 cup olive oil and rosemary in a small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.

Step 3

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in a small bowl.

Step 4

Combine roasted, still warm cauliflower, beans, endive, chives, parsley, walnuts, and rosemary oil in a medium bowl; toss. Mix in cheese.

Step 5

Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

Chef’s notes

The lemon level in the original recipe was too high; adjust according to taste.

For added crunch, consider incorporating toasted walnuts.

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Cauliflower, Kidney Bean and Feta Salad

Ingredients

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Chef’s notes

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