Cauliflower with salsicce and feta

Name: Cauliflower with salsicce and feta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 1 (approx. 800 g) Cauliflower; 4 Salsicce (Italian fennel sausage); 3 TABLESPOONS Olive oil; 1 Onion; 3-4 Stem(s) flat leaf parsley; 80 g green olives (without stone); 150 g Feta

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
1 (approx. 800 g) Cauliflower
4 Salsicce (Italian fennel sausage)
3 TABLESPOONS Olive oil
1 Onion
3-4 Stem(s) flat leaf parsley
80 g green olives (without stone)
150 g Feta

Directions

1
Bring a good 1 l salted water to the boil in a large pot. Clean and wash the cauliflower. Divide into florets, cut the stalk into sticks (see tip below). Cook in boiling salted water for 3-4 minutes until al dente.
2
Then pour into a sieve, quench cold and drain.
3
In the meantime cut the salsicce into slices. Heat the oil in a large pan. Fry the sausage for 4-5 minutes. Peel and chop the onion, add and fry until transparent.
4
Add the cauliflower and fry for 2-3 minutes. Wash parsley, shake dry and chop coarsely. Mix in parsley and olives. Continue cooking for 1-2 minutes. Crumble the feta and mix in until it melts slightly.
5
Season to taste with salt and pepper.