Cauliflower White Bean And Feta Salad Recipes

CAULIFLOWER, WHITE BEAN, AND FETA SALAD

Cauliflower, White Bean, and Feta Salad image

This bright and fresh-tasting winter salad is easy to prepare and delicious( and even better the next day when the flavours are really allowed to develop). It works with broccoli too. Adapted from a recipe in Bon Appétit Magazine (January 2007).

Provided by blucoat

Categories One Dish Meal

Time 6m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 tablespoons olive oil
1/4 teaspoon minced garlic (optional)
1 teaspoon minced fresh rosemary
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons finely grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 medium head cauliflower, trimmed, cut into small florets (about 3 cups)
1 (15 ounce) can white beans, drained (such as Great Northern or navy beans)
2 large heads of Belgian endives, trimmed, halved lengthwise, then thinly sliced crosswise (or use another flavourful green)
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 cup crumbled feta cheese (about 3 ounces)

Steps:

Combine oil,garlic, 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.

Nutrition Facts : Calories 181.5, Fat 7.5, SaturatedFat 2.6, Cholesterol 11.1, Sodium 366.1, Carbohydrate 21.6, Fiber 6, Sugar 2.9, Protein 8.9

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER

White Bean Salad With Roasted Cauliflower image

This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.

Provided by David Tanis

Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 small head cauliflower, cut into ½-inch slices
Extra-virgin olive oil
Salt and black pepper
4 cups cooked white beans or 2 (15-ounce) cans, drained
1 cup thinly sliced celery heart (the tender inner stalks and leaves)
3 tablespoons chopped parsley
3 tablespoons slivered scallions
1 large shallot, diced small
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons red wine vinegar, plus more to taste
1/2 teaspoon ground fennel (optional)
1/4 cup extra-virgin olive oil, plus more to taste
Salt and black pepper

Steps:

Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

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