Roasted cauliflower and feta salad

Ingredients

2 tablespoons olive oil
500g cauliflower, cut into florets
sea salt and cracked black pepper
100g sourdough bread, torn
¼ cup (30g) pitted green olives
50g feta, crumbled
2 tablespoons flat-leaf parsley leaves
red wine dressing
¼ cup (60ml) olive oil
2 tablespoons red wine vinegar
1 tablespoon brown sugar
sea salt and cracked black pepper

Method

To make the red wine dressing, place the oil, vinegar, sugar, salt and pepper in a bowl and whisk to combine. Set aside.
Preheat oven to 180°C (355ºF). Place the oil, cauliflower, salt and pepper in a bowl and toss to coat. Place in a baking dish and roast for 15 minutes. Add the bread and roast for a further 10–12 minutes or until the bread is golden and crispy.
To serve, place the cauliflower, bread, olive, feta, parsley and red wine dressing in a bowl and toss to combine. Serves 4.