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Cauliflower salad with creamed feta & pine nuts

The next time you prepare a delicious seafood main course try this cauliflower salad as a side dish. This dish is the perfectly balanced between savory and creamy flavors.

For The Cauliflower

  • 500 g cauliflower florets
  • olive oil for drizzling
  • 2 tbsp pine nuts, toasted
  • 1-2 tbsp parsley, roughly chopped
  • pinch of cayenne pepper

For the Creamy Feta

  • 250 g feta cheese, crumbled
  • ½ cup crème fraiche or sour cream
  • 1 clove of garlic, chopped
  • 1-2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp water

Preparing the creamy feta

  1. To make the creamy whipped feta, place the feta, crème fraiche and garlic in a blender or food processor until chunky.

  2. Add the lemon juice (start with 1 tablespoon, then add more to taste), olive oil and water and blend until smooth and whippy. If it's too thick, add a touch more water. Season with a few good turns of black pepper and a touch of salt, if needed

Preparing the cauliflower

  1. Place the cauliflower florets into a bowl, drizzle with olive oil and toss to coat. Season with salt and pepper.

  2. Heat a chargrill pan until hot. Add the cauliflower to the pan and cook for approximately 8-10 minutes , turning often until the cauliflower is tender and charred.

  3. Remove from heat and season well with more salt and pepper, to taste.

  4. To serve, spread the whipped feta onto a serving plate and top with cauliflower, pine nuts, parsley and a pinch of cayenne pepper.

Salad, Side Dish
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