Roasted cauliflower bruschetta with feta and pine nuts

Savoury, salty, nutty and crunchy. This works for me.

Ingredients

1 splash	Olive oil
1 loaf	Ciabatta bread
1	Cauliflower, separated into florets and sliced
1 packet	Feta, crumbled
1 handful	Pine nuts, toasted
1 pinch	Oregano leaves, torn, to garnish
1 squeeze	Lemon juice
1 pinch	Salt and freshly ground black pepper

Directions

1. Slice some ciabatta and brush with olive oil. Grill until crisp around the edges.
2. Heat your oven to 200C.
3. Heat a large skillet or frying pan to high temperature, add a little oil, then some sliced cauliflower florets. Cook for a couple of minutes until they begin to caramelise, remove and place in a hot oven to cook until just tender. Remove, cool and place in a large mixing bowl.
4. Roughly smash up roasted cauliflower and bind with a slug of olive oil, and some crumbled feta cheese.
5. Finish mix with pine nuts, oregano leaves, a squeeze of lemon and some flaky sea salt and freshly ground black pepper.