Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool. Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl. Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.