Cauliflower, White Bean, and Feta Salad

If you follow me on Instagram then you knew this recipe was coming your way.  I have been trying to eat pretty clean since the New Year (minus the Bojangles and Pizza I consumed last weekend).  I like to make a salad at the start of each week to have for my lunch everyday.  Saves money and then lunch is easy no planning necessary and it's healthy.  I made this salad this week and it knocked my socks off.  If you love Cauliflower then you will love this salad.  The flavors are so fresh, light, and delicious.  I think it would be killer with some grilled Shrimp if you wanted a heartier meal but it was perfect alone for lunch.  I love that the cauliflower is raw and not cooked- most recipes call for it cooked.  The raw crunch of the cauliflower adds some great texture.   All the fresh herbs and feta really give the salad amazing flavor.  I promise you will be hooked on this.  I am on day three of eating it and still not sick of it!
Bon Appetit!

{CAULIFLOWER, WHITE BEAN, AND FETA SALAD}

• 1/3 cup olive oil
• 1 teaspoon minced fresh rosemary

• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 1/2 teaspoons finely grated lemon peel
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

• 1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
• 1 (15-ounce) can white beans (such as Great Northern or navy beans), drained
• 2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1/2 cup crumbled feta cheese (about 3 ounces)

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 salad with salt and pepper.