Monday, August 17, 2009

Cauliflower, White Bean and Feta Salad

Another week, another cauliflower. I have maxed out my cauliflower recipes with Roasted Cauliflower, so I needed a new way to eat it, besides slathering it in a cheese sauce. I found this recipe at Kitchen Gadget Girl, where we both shared the same issue with getting cauliflower in our produce baskets.
The verdict? This was a white on white on white salad...but it was anything but white with flavor! The rosemary oil was a nice subtle undertone, the lemon flavors kept it really light, and the combination of white beans with the cauliflower was nice. Hubbie was surprised with the flavor and I think I had about four servings myself.

Cauliflower, White Bean and Feta Salad
1/3 cup olive oil
1 teaspoon minced fresh rosemary
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 (15-ounce) can white beans (such as Great Northern or navy beans), drained
1 small head of cabbage, halved, then thinly sliced crosswise
2 teaspoons chopped fresh parsley
1/2 cup crumbled feta cheese (about 3 ounces)
Combine oil and rosemary in a small saucepan. Stir over medium heat just until fragrant, about 1 minutes. Cool.
Whisk lemon juice, vinegar, lemon peel, salt and pepper in a small bowl.
Combine cauliflower, beans, cabbage, parsley and rosemary oil in a medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Originally from Bon Appetit.

Easy Cooking | Simple Cooking 

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