Cauliflower, White Bean and Feta Salad

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by Chef Chuck Wiley

azfamily.com

Posted on February 7, 2013 at 3:17 PM

Yield: 4 servings

1 head (1-1/2 lb.) Cauliflower, trimmed, cut in small florets (about 12-16oz cleaned)
¼ cup   Olive oil
To taste  Kosher salt and freshly ground black pepper
1 tsp    Rosemary
2 tsp    Dijon mustard
1 each  Lemon, zest and juice
1 each   15 oz. can White beans, drained & rinsed
1 each   Red bell pepper, cut in strips
2 cups  Baby spinach
½ cup   Black olive, pitted and cut in half
2 Tbsp  Parsley leaves
1 each  Green onion, thinly sliced
3-4 oz   Feta cheese, crumbled

 
1. Pre-heat oven to 450 degrees; place a roasting pan in the oven to heat. In a large mixing bowl, toss the cauliflower with 2 Tbsp of the olive oil and season with salt and pepper. Transfer the cauliflower to the hot roasting pan and cook for about 20 minutes until cauliflower is tender.


2. Whisk the remaining olive oil together with the rosemary, mustard, lemon juice and zest. Season to taste with salt and pepper.


3. Combine the cauliflower, beans, red pepper, spinach, olives and parsley in a large mixing bowl. Pour enough of the dressing over to coat and toss well. 


4. Transfer to a serving bowl and sprinkle with the green onion and feta cheese. 

 


 

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