Tuesday, April 28, 2015: Cauliflower, White Bean and Feta Salad by Chef Chuck WileyPosted:
Cauliflower, White Bean and Feta Salad
Yield: 4-6 servings
1 head (1-1/2 lb.) Cauliflower, trimmed, cut in small florets (about 12-16oz cleaned)
5 Tbsp Olive oil
To taste Kosher salt and freshly ground black pepper
1 tsp Rosemary, chopped
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
3 cups Tender greens
½ cup Black olive, pitted and cut in half
3 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, greens, 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.