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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.
Course Salad, Side Dish


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

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

  • Place the cauliflower florets into a bowl, drizzle with olive oil and toss to coat. Season with salt and pepper.
  • 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.
  • Remove from heat and season well with more salt and pepper, to taste.
  • To serve, spread the whipped feta onto a serving plate and top with cauliflower, pine nuts, parsley and a pinch of cayenne pepper.


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