2 cups roughly chopped cauliflower florets
15-oz can cannellini or small white beans, drained and rinsed
Juice of 1 lemon
1/4 tsp Dijon mustard
1/2 tsp Greek seasoning
1/4 cup extra virgin olive oil
1/2 cup feta, broken into chunks
2 Tbsp roughly chopped flat-leaf parsley
3 Tbsp pine nuts
In a large mixing bowl, combine the cauliflower and white beans.
In a small measuring cup, whisk together the lemon juice, mustard and Greek seasoning. Slowly add the oil, and whisk until the dressing emulsifies. Pour it over the cauliflower and beans, and toss gently to make sure everything is coated. Set aside and allow the cauliflower to marinate for 15 minutes.
Set a small nonstick frying pan on the stove over low heat. Add the pine nuts, and spread them into a single layer. Toast, stirring frequently, for 2-3 minutes, until the nuts are lightly browned and fragrant. Remove the pan from the heat.
Add the feta and parsley to the cauliflower mixture, and then stir in the nuts. Taste, and season with black pepper if needed.
Serve at room temperature or cold. Can be made a day ahead.