Cauliflower, watercress and Feta Salad with Green Goddess Dressing

Source 

Make ahead - the spelt and dressing can be prepared up to 1 day ahead and stored in refrigerator.  Bring to room temperature before serving.  The cauliflower can be roasted up to 12 hours ahead - bring to room temperature when serving.

Cauliflower, watercress and Feta Salad

Spelt, a wheat species from Eastern Europe, is available at health food markets. substitute with any wheat grain you prefer such as farro or wheat berries.

Ingredients

2 small cauliflowers
Oil spray
1/4 cup olive oil
1 teaspoons kosher salt
1 cup spelt
1/2 cup pine nuts
8 cups water cress or baby arugula
1/2 lb. crumbled feta

For the green Goddess dressing

1.5 cups Greek yogurt

1.5 cups basil leaves
1 cup mint leaves
8 green onions, green part only
2 teaspoons kosher salt
2 tablespoons lemon juice
2 tablespoons olive oil

Method

Cauliflower: Oven to 375 degrees. Separate cauliflower to small 1-2 inches florets. Spray two rimmed baking sheets with oil, spread florets on sheets. Drizzle with olive oil, sprinkle 1 teaspoons kosher salt, mix with your hands and roast for 45-50 minutes, flipping cauliflower and rotating pans at about 25 minutes for even roasting. Cool.

Spelt:  (Follow package directions if substituting Farro or wheat berries) Bring 4 cups of water to boil, lower heat and cover pot and cook until tender, about 50 minutes. Strain and keep aside.

Roast pine nuts in a skillet over medium-high heat, stirring constantly, until golden. Remove immediately from skillet and let cool in a bowl.

Dressing: put all ingredients in a mixer and mix until smooth. Transfer to small bowl.

To Serve: Divide greens among plates, top each serving with cauliflower, spelt, pine nuts and feta.  Drizzle the plates with some of the dressing.  Serve the rest of the dressing on a side.