This is a tasty and quick to make vegetarian dinner!
⅓ cup plus 3 tablespoons extra virgin olive oil
1 teaspoon fresh rosemary minced
Zest from one lemon
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 ½ teaspoons sea salt
½ teaspoon black pepper
1 medium head cauliflower trimmed and cut into small florets
1 (15 ounce) kidney beans, drained
2 large heads Belgian endive trimmed halved lengthwise and thinly sliced
crosswise
1 tablespoon fresh chives chopped
1 tablespoon parsley chopped
½ cup feta cheese crumbled
Preheat oven to 350 degrees.
Place walnuts on a dry cookie sheet and roast in the oven until fragrant, about 7 minutes. Remove from oven and set aside in a bowl. Raise oven temperature to 400 degrees.
Toss the cauliflower florets with the 3 tablespoons of olive oil and season with salt and pepper. Place on the cookie sheet and then roast until the edges are dark and caramelized. This will take about 20 minutes.
While the cauliflower is roasting, combine the remaining ⅓ cup oil with the rosemary in a small saucepan. Stir over medium heat just until fragrant, about 1 minute.
Whisk lemon zest and juice, vinegar, plus the remaining salt and pepper in a small bowl.
Combine the roasted, still warm cauliflower, beans, endive, chives, parsley and rosemary oil in a bowl. Toss together Add the lemon-vinegar mixture and toss again.
Coarsely chop the walnuts. Add them with the feta cheese to the salad and toss once again.
Taste for salt and pepper.
