recipes

roasted cauliflower and feta salad

• 2 tablespoons olive oil
• 500g cauliflower, cut into florets
• sea salt and cracked black pepper
• 100g sourdough bread, torn
• ¼ cup (30g) pitted green olives
• 50g feta, crumbled
• 2 tablespoons flat-leaf parsley leaves

red wine dressing

• ¼ cup (60ml) olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon brown sugar
• sea salt and cracked black pepper

To make the red wine dressing, place the oil, vinegar, sugar, salt and pepper in a bowl and whisk to combine. Set aside.
   Preheat oven to 180°C (355ºF). Place the oil, cauliflower, salt and pepper in a bowl and toss to coat. Place in a baking dish and roast for 15 minutes. Add the bread and roast for a further 10–12 minutes or until the bread is golden and crispy. To serve, place the cauliflower, bread, olive, feta, parsley and red wine dressing in a bowl and toss to combine. Serves 4.