This is a simple salad for any time of the year that brings the best out of cauliflower with a smoky flavor and a sweet dressing. Perfect to accompany any brunch or BBQ – or just as a light lunch or dinner.

Preparation time: 40 minutes (including roasting the cauliflower)

What you need:

½ cauliflower, cut into florets

1 ½ cups (220-250g) cherry tomatoes, cut into half

3 green onions, chopped (white and green parts)

5oz (150g) mixed lettuce, you can use spring mix, romaine, spinach, arugula – whatever you like, ideally organic

2 tablespoons olive oil

1 small bunch parsley, chopped

50g feta cheese, crumbled, optional

For the dressing:

2 tablespoons olive oil

2 tablespoons raspberry vinegar or balsamic vinegar (both are nice, I prefer the fruity and sweetish flavor of the raspberry vinegar)

Salt & pepper to taste

How to do it:

Heat oven to 400ºF (200ºC).

Combine cauliflower florets with oil in large bowl and stir.

Add some pepper or chili flakes if you like it hot

Spread cauliflower on a baking sheet and bake for about 30 minutes or until florets are browned on top.

For the dressing, combine olive oil and vinegar and taste with salt & pepper

In a large salad bowl, add greens, tomatoes, parsley and mix well with the dressing; add cauliflower and mix carefully; sprinkle feta on top.

Enjoy!