A couple nights ago I tried this recipe from The Best of Gourmet. I am not lying when I tell you this was the very first time I’ve ever bought and made cauliflower. I always identify it as the uncooked and unwanted vegetable next to the ranch dressing on a party platter. I also assumed it was not nutritionally valuable because of its lack of color… why not just eat broccoli?
But, au contraire, cauliflower is high in fiber, folate and Vitamin C, possessing a very high nutritional density. And just the simple process of roasting the florets with olive oil and salt and pepper, imparts a deep and toasted flavor. The salad is a beautiful combination of colors and textures. I modified the dressing to my taste… hope you will try this.
Roasted Cauliflower, Romaine, and Radicchio Salad
Ingredients (serves 4)
1/2 head cauliflower, cut into 1-inch-wide florets
1/4 cup plus 1 tblsp extra-virgin olive oil
salt and fresh black pepper
3 tblsp white wine vinegar
1 tsp capers, minced
1/2 tsp dijion mustard
1/2 shallot, finely minced
2 handfuls romaine, cut crosswise into strips
1/2 head radicchio, thinly cut crosswise
1/4 cup parsley leaves
1/4 cup hazelnuts, toasted, any loose skins removed with a kitchen towel, and coarsely chopped
1. Toast the nuts at 350° for 8 minutes, shaking around once or twice.
2. Preheat the oven to 450°. Toss cauliflower with a few tablespoons of olive oil, and season generously with salt and pepper. Spread in one layer on a baking sheet, and roast, turning over with tongs halfway through, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to a large bowl.
3. Whisk together vinegar, mustard, capers, shallot, salt and pepper to taste, then add 3 tblsp olive oil in a slow steady stream. Add half of the dressing to the cauliflower and toss to coat. Add romaine, radicchio, parsley, half of the chopped nuts, and remaining dressing to cauliflower and toss to coat. Plate, and sprinkle with remaining nuts.
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