Cauliflower, Red Bean & Feta Salad


Preparation info

  • Serves


    • Difficulty


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”.


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


    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 hiss that sounds like an Asian noodle bar).

    In a large mixing bowl, mix the still-warm cauliflower with the kidney beans, endive, parsley, walnuts and a good splash of olive oil and toss gently. Arrange the vegetables on a serving platter and dot with the Danish feta. Squeeze over some lemon juice for zing and season the salad with salt and pepper.