Roast Cauliflower And Feta Salad Recipes

Steps:

• Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
• Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
• Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
• Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
• Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
• Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.

Steps:

• Make the red wine dressing.
• In a bowl, add olive oil, brown sugar, red wine vinegar, sea salt and pepper to taste. Whisk until combined and set aside.
• Preheat oven to 180 degrees celsius.
• Place cauliflower, oil, salt and pepper in a bowl and toss to coat.
• Place in a baking dish and roast for 15 minutes.
• Add torn sourdough bread to baking dish and roast for a further 10-12 minutes or until bread is golden and crunchy.
• To serve, place cauliflower, bread, olives and parsley in a bowl. Crumble feta over the mixture.
• Add red wine dressing and toss to combine.

Steps:

• Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.
• Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
• Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.