Best 4 Cauliflower White Bean And Feta Salad Recipes

**Cauliflower, White Bean, and Feta Salad: A Wholesome and Flavorful Dish**

This delightful salad combines roasted cauliflower, tender white beans, tangy feta cheese, crisp red onion, and fresh parsley to create a symphony of flavors. Dressed in a zesty lemon-tahini dressing, this salad is a perfect blend of textures and tastes. It's an excellent addition to any meal as a side dish or a light main course.

**Additional Recipes for a Wholesome Meal:**

**1. Quinoa Tabbouleh:**

This vibrant tabbouleh is packed with protein-rich quinoa, fresh parsley, tomatoes, cucumbers, and a zesty lemon-olive oil dressing. It's a delightful side dish that complements the flavors of the cauliflower and white bean salad perfectly.

**2. Roasted Sweet Potatoes:**

These roasted sweet potatoes are a flavorful and nutritious side dish that adds a pop of color to your plate. Simply toss sweet potato cubes with olive oil, salt, and pepper, then roast until caramelized and tender.

**3. Lemon-Tahini Dressing:**

This creamy and tangy dressing is the perfect complement to the cauliflower and white bean salad. Made with tahini, lemon juice, olive oil, and spices, this dressing adds a burst of flavor and richness.

**4. Grilled Chicken Skewers:**

Marinate chicken breasts in a mixture of olive oil, lemon juice, garlic, and herbs, then skewer and grill until cooked through. Serve the skewers alongside the cauliflower salad for a protein-packed meal.

**5. Simple Green Salad:**

A fresh and crisp green salad is an excellent accompaniment to the flavorful cauliflower and white bean salad. Combine your favorite greens, such as romaine lettuce, spinach, or arugula, with cherry tomatoes, cucumbers, and a sprinkle of feta cheese.

Let's cook with our recipes!

CAULIFLOWER, WHITE BEAN, AND FETA SALAD

Cauliflower, White Bean, and Feta Salad image

This bright and fresh-tasting winter salad is easy to prepare and delicious( and even better the next day when the flavours are really allowed to develop). It works with broccoli too. Adapted from a recipe in Bon Appétit Magazine (January 2007).

Provided by blucoat

Categories One Dish Meal

Time 6m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 tablespoons olive oil
1/4 teaspoon minced garlic (optional)
1 teaspoon minced fresh rosemary
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons finely grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 medium head cauliflower, trimmed, cut into small florets (about 3 cups)
1 (15 ounce) can white beans, drained (such as Great Northern or navy beans)
2 large heads of Belgian endives, trimmed, halved lengthwise, then thinly sliced crosswise (or use another flavourful green)
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 cup crumbled feta cheese (about 3 ounces)

Steps:

Combine oil,garlic, 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 cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

Nutrition Facts : Calories 181.5, Fat 7.5, SaturatedFat 2.6, Cholesterol 11.1, Sodium 366.1, Carbohydrate 21.6, Fiber 6, Sugar 2.9, Protein 8.9

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER

White Bean Salad With Roasted Cauliflower image

This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.

Provided by David Tanis

Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 small head cauliflower, cut into ½-inch slices
Extra-virgin olive oil
Salt and black pepper
4 cups cooked white beans or 2 (15-ounce) cans, drained
1 cup thinly sliced celery heart (the tender inner stalks and leaves)
3 tablespoons chopped parsley
3 tablespoons slivered scallions
1 large shallot, diced small
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons red wine vinegar, plus more to taste
1/2 teaspoon ground fennel (optional)
1/4 cup extra-virgin olive oil, plus more to taste
Salt and black pepper

Steps:

Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

TUNA, CAULIFLOWER AND WHITE BEAN SALAD

Tuna, Cauliflower and White Bean Salad image

Cauliflower is very happy in a pungent marinade, so I added it to one of my favorite stand-bys, tuna and bean salad. I liked this salad even more with the cauliflower added, as the tuna flavor infuses the cauliflower along with the vinegar and olive oil. You can use canned white beans, or cook up some delicious giant white beans and some of their broth in the dressing. The salad tastes even better if it has a few hours or a day to sit, and it keeps well.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield Serves 4 generously

Number Of Ingredients 12

Ingredients

3/4 pound cauliflower, broken into small florets (about 1/2 medium to large head)
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
Salt to taste
1 garlic clove, minced or puréed
1/2 to 1 teaspoon Dijon mustard, to taste
2 tablespoons plain yogurt or bean broth if using dried beans
6 tablespoons extra virgin olive oil
1 small red onion, cut in half and sliced in half-moons (optional)
1 5-ounce can tuna (packed in water or olive oil), drained
1 1/2 cups cooked large white beans, or 1 can cannellinis, drained and rinsed
2 tablespoons chopped fresh parsley or a combination of parsley and marjoram

Steps:

Steam cauliflower for 5 to 6 minutes, until just tender.
Place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
Meanwhile in a small bowl or measuring cup, whisk together vinegar, lemon juice, salt, garlic, mustard and yogurt or bean broth. Whisk in olive oil.
When cauliflower is tender remove from heat and toss with half the dressing in a large salad bowl. Drain tuna and add to bowl with cauliflower. Break up with a fork. Add cooked beans, onion and herbs. Toss together. Add remaining salad dressing and pepper, taste and adjust seasoning.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 22 grams, Fiber 18 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 642 milligrams, Sugar 4 grams, TransFat 0 grams

CAULIFLOWER, WHITE BEAN AND FETA SALAD

Cauliflower, White Bean and Feta Salad image

Provided by My Food and Family

Categories Home

Number Of Ingredients 13

Ingredients

0.333333333333 cups olive oil
1 teaspoons rosemary
2 tablespoons lemon juice
1 tablespoons red wine vinegar
2.5 teaspoons lemon peel
1.5 teaspoons salt
0.5 teaspoons ground black pepper
1 heads cauliflower
15 ounces white beans
2 heads belgian endive
1 tablespoons chives
2 teaspoons parsley
0.5 cups feta cheese

Steps:

Combine 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 cauliflower, beans, endive, chives, parsley and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season with salt and pepper.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

Prep your cauliflower ahead of time. You can roast it the day before or even a few days before and store it in the refrigerator until you're ready to use it. This will save you time when you're assembling the salad.
Use a variety of beans. This recipe calls for white beans, but you could also use chickpeas, black beans, or kidney beans. If you're using canned beans, be sure to rinse and drain them before using.
Roast your vegetables until they're slightly charred. This will give them a smoky flavor that complements the other ingredients in the salad.
Use a good quality feta cheese. This will make a big difference in the flavor of the salad. Look for a feta cheese that is made with sheep's milk or goat's milk.
Don't be afraid to experiment with different herbs and spices. This recipe calls for oregano, but you could also use thyme, rosemary, or basil. You could also add a pinch of cumin or coriander for a bit of extra flavor.

Conclusion:

This cauliflower, white bean, and feta salad is a delicious and healthy way to enjoy a light lunch or dinner. It's packed with nutrients and flavor, and it's easy to make. If you're looking for a new salad recipe to add to your repertoire, this one is definitely worth trying. Whether you're a seasoned cook or just starting out, this salad is sure to be a hit. It's simple to make, and the combination of flavors is sure to please everyone at the table. So next time you're looking for a healthy and delicious meal, give this cauliflower, white bean, and feta salad a try.