•  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.