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.