Roasted Cauliflower Salad

1 medium sized cauliflower
1 tablespoon olive oil

1/4 cup sun-dried tomatoes
2 tablespoons pine nuts
1/4 cup feta cheese, crumbled

Serves 4-6
Preheat oven to 180C/380F.

Trim the cauliflower and cut into to bite-sized florets. Coat with the olive oil and season with salt and thyme. Spread out on a baking sheet or in a roasting dish and roast in the preheated oven for about 20 minutes, or until tender.
In the meantime, rehydrate the sun-dried tomatoes in boiling water. Roast the pine nuts in a dry pan over medium heat until lightly browned, about 3-5 minutes.

Transfer the roasted cauliflower to a serving dish. Drain the tomatoes and chop. Add tomatoes, pine nuts and crumbled feta to the cauliflower and mix gently. Serve warm or at room temperature.

© Anja's Food 4 Thought. Recipe from