Cauliflower, Endive & White Bean Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • ⅓ cup olive oil
  • 1 teaspoon fresh rosemary, minced
  • 2 teaspoons lemon zest
  • 1 fresh lemon, squeezed
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • fresh ground pepper
  • 1 medium head of cauliflower, trimmed and cut into small florets
  • 1 (15oz) can white beans (Great Northern or navy work great), drained
  • 2 large endives, trimmed, halved lengthwise then chopped
  • 1 bunch fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • ½ cup crumbled feta cheese for serving
  1. Heat olive oil and rosemary in a small pot over medium heat for a few minutes until fragrant. Remove from heat and let cool.
  2. In a medium bowl, mix the lemon juice and lemon zest, vinegar, salt & pepper.
  3. In a large bowl combine the salad ingredients: cauliflower, beans, endives, chives & parsley. Toss with the oil mixture and lemon dressing.
  4. Season with more salt and pepper to taste.
  5. Top with feta before serving.
Recipe by Cake Student at