Cauliflower, Red Bean & Feta Salad

Name: Cauliflower, Red Bean & Feta Salad
Yield: Serves 8
Ingredients: ½ teaspoon ground black pepper; 2 tsp sea salt; juice of 1 lemon; 1 cup Danish feta cheese, broken into chunks rather than crumbled; ½ cup olive oil; 1 cup coarsely chopped walnuts, toasted (optional); ½ cup fresh Italian parsley, chopped; 2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise (optional); 1 can kidney beans, drained; 2 tbsp red wine vinegar; 2 tsp fresh rosemary, chopped; 2 small or 1 larger head of cauliflower, trimmed, cut into small florets (about 3½ cups); sunflower oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

There are such sophisticated colours and textures in this salad! People are scandalised: “I had no idea you could make cauliflower taste like that.” I call the cauliflower caramelising “popcorning”.

Ingredients

sunflower oil
2 small or 1 larger head of cauliflower, trimmed, cut into small florets (about 3½ cups

Side dish
Gluten-free
Vegetarian

Method

In a hot wok with a little sunflower oil, fry the cauliflower florets until the edges of the florets are dark and caramelised. To do this, you won’t want to stir too much. Leave the florets in the wok for 3–4 minutes at a time, stirring again to caramelise more surfaces. When you’ve gauged your cauliflower to be mostly done, add the rosemary and the red wine vinegar (there will be a satisfying