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"Roasted Cauliflower Salad with Kidney Beans and FetaIngredients1 T olive oil1 tsp minced fresh rosemary1 T fresh lemon juice1 t red wine vinegar1/8 tsp. salt1/8 tsp fresh cracked pepper1/2 medium head cauliflower, cut into small florets\u00BD lb fresh, cooked kidney beans1 head of Belgian endive (cut in half lengthwise, then cut thinly across)1 t chives, chopped2 t parsley, chopped\u00BC cup crumbled Feta cheese\u00BC cup coarsely chopped walnuts, toastedInstructionsPreheat oven to 400F. Toss cauliflower florets with 3 tablespoons olive oil and season well with salt and pepper. Spread on a baking sheet and roast until edges are dark and caramelized, about 20-25 minutes, stirring once or twice.While cauliflower is roasting, combine remaining 1/3 cup olive oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl. Combine roasted, still warm cauliflower, beans, endive, chives, parsley, walnuts and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.Yields 4 servings.Nutrition information per serving:152 calories | 6.9g total fat | 1.5g proteinsaturated fat: 1.1g; cholesterol: 3mg; sodium: 112mg; carbohydrates: 16.6g; fiber: 4.7g; sugar: 1.5g\u00A0"^^<http://www.w3.org/2001/XMLSchema#string>
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