Best Roasted Cauliflower And Radicchio Salad Recipes

Roasted Cauliflower and Radicchio Salad image

Yield Makes 8 to 10 servings

Number Of Ingredients 10

1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)
1/2 cup plus 1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup white-wine vinegar
1 1/2 tablespoons finely chopped shallot
2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips
1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips
1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)
1/2 cup hazelnuts (2 1/4 ounces), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

Steps:

Put oven rack in middle position and preheat oven to 450°F.
Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.
Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.

Roasted Cauliflower Salad with Radicchio, Pecorino, and Fried Capers image

Provided by Anne Burrell

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 large or 2 small heads cauliflower, cut into bite size florets
Extra-virgin olive oil
Kosher salt
3/4 cup capers, patted dry
2 radicchio trevisano, cut into chiffonade
1/2 cup aged pecorino, shaved
1 bunch chives, cut into 2-inch lengths
1/4 cup freshly squeezed lemon juice

Steps:

Preheat the oven to 375 degrees F.
Add the cauliflower florets to a large bowl. Drizzle with olive oil, season with salt and toss. Transfer to a baking sheet and roast until the cauliflower is very brown and crispy, about 30 minutes. Remove from the oven to a large bowl and reserve.
Coat a large saute pan generously with olive oil. The oil should be about 1/8-inch deep. Heat the pan over medium-high heat. When the oil is hot, add the capers. As the capers cook they will open up and start to look like little flowers (very cute). Fry the capers until they are crispy, about 3 to 4 minutes. Remove the capers from the pan, dry them on paper towels and season with salt immediately.
Toss together the cauliflower, capers, radicchio, pecorino, and chives. Dress the salad with lemon juice, olive oil and salt, to taste. Divide between 4 serving plates or arrange on 1 big platter and serve.
What a lovely salad!

Roasted Cauliflower, Watercress, and Radicchio Salad image

Yield Makes 2 servings

Number Of Ingredients 7

1/2 large head cauliflower, cut into 3/4-inch florets (about 4 cups)
4 tablespoons olive oil
1/4 cup chopped walnuts
1 to 1 1/2 tablespoons fresh lemon juice (to taste)
1/2 teaspoon Dijon mustard
2 cups small watercress sprigs
1 cup shredded radicchio

Steps:

Toss cauliflower with 2 tablespoons oil in a shallow baking pan and season with salt. Roast in middle of oven, stirring occasionally, until cauliflower is tender and begins to brown, about 15 minutes.
Meanwhile, cook nuts in remaining 2 tablespoons oil in a small skillet over moderately low heat, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Cool slightly in skillet.
Stir together lemon juice and mustard in a large bowl. Add nuts with any oil from skillet, roasted cauliflower, watercress, radicchio, and salt and pepper to taste, then toss to coat.