Roasted Cauliflower & Almond Salad with Feta

Ingredients

• 1/2 medium (294 g) cauliflower, cut into slabs
• 1 1/4 tsp (6 ml) olive oil
• 1 oz (28 g) feta, crumbled
• 1/2 cup (122 g) plain Greek yogurt, 0%
• 1 1/2 cups (30 g) baby arugula
• 2 tbsp (18 g) almonds, chopped, toasted
• 1 tbsp (15 ml) fresh lemon juice
• a pinch of red chili flakes
• a pinch of fine sea salt and black pepper

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Pan-roast the cauliflower: lay the slabs flat in a dry 10-inch (25cm) skillet over high heat and leave them for 4 minutes, until deeply browned underneath. Turn, add the oil, lower the heat to medium and cook 5 minutes more, until tender.
2. Whip the feta with the yogurt until pale and spread it across the plate. Pile the cauliflower, arugula and almonds over it and finish with the lemon juice, chili flakes, salt and pepper.