photography Chris Court
roasted cauliflower and feta salad
- 2tablespoons 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
- 2tablespoons flat-leaf parsley leaves
red wine dressing
- ¼ cup (60ml) olive oil
- 2tablespoons 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.