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About the Dish

  • Cauliflower


  • Bulgur Wheat

    Bulgur Wheat

  • Fennel


  • Spring Onion

    Spring Onion

  • Parsley


  • Green Olives

    Green Olives

  • Lemon


  • Ground Fennel Seed

    Ground Fennel Seed

  • Sun-Dried Tomatoes

    Sun-Dried Tomatoes

  • Feta Cheese

    Feta Cheese


Prepare your mise en place: Cut cauliflower in half; remove and discard core and outer leaves. Cut florets into bite-size pieces. Cut fennel bulb in half; remove and discard core and any tough, discolored outer pieces. Slice fennel crosswise, then cut into bite-size pieces. Trim green onions, then thinly slice into rings. Pick parsley and mint leaves; combine and roughly chop. Roughly chop green olives. Roughly chop sun-dried tomatoes. Zest and juice lemon.
In a large mixing bowl combine cauliflower florets, 1 tablespoon olive oil and a heavy pinch of salt; mix thoroughly. Spread on a baking pan, then place in the oven and roast 15 minutes, or until lightly browned and tender. Reserve mixing bowl for later use.
While the cauliflower cooks prepare bulgur wheat: In a small saucepan with a lid, bring 3/4 cup water to a rapid boil. Add bulgur, remove pot from heat and cover. Leave pot covered 10-12 minutes, or until all bulgur has absorbed all the liquid.
In the same large bowl that you used to season cauliflower, combine fennel, green onions, herbs, olives, remaining 1 tablespoon olive oil, lemon zest and juice, fennel seed and a pinch each of salt and pepper. Mix thoroughly.
Add cooked cauliflower, bulgur wheat and sun-dried tomatoes to the fennel mixture; combine thoroughly.
Season to taste with salt and pepper. Divide salad between 2 plates, and top with feta cheese. Enjoy! (Please note: You can enjoy this salad warm or chilled.)