Best 2 Roasted Cauliflower And Radicchio Salad Recipes

Welcome to a culinary journey that celebrates the vibrant flavors and textures of roasted cauliflower and radicchio salad. This delightful dish combines the earthy sweetness of roasted cauliflower with the slight bitterness of radicchio, creating a symphony of flavors that will tantalize your taste buds. Accompanied by a zesty dressing of lemon, garlic, and herbs, this salad is a perfect balance of tangy and savory. As you explore this article, you'll find a collection of recipes that showcase the versatility of this salad. From a classic roasted cauliflower and radicchio salad to a more elaborate version featuring crispy chickpeas and a creamy avocado dressing, there's a recipe here to suit every palate. Let's embark on this culinary adventure and discover the endless possibilities of this delectable dish.

Here are our top 2 tried and tested recipes!

ROASTED CAULIFLOWER AND RADICCHIO SALAD

Roasted Cauliflower and Radicchio Salad image

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Ingredients

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, WATERCRESS, AND RADICCHIO SALAD

Roasted Cauliflower, Watercress, and Radicchio Salad image

Categories Salad Leafy Green Side Roast Vegetarian Walnut Cauliflower Fall Healthy Vegan Watercress Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 7

Ingredients

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.

Tips:

Choose the right cauliflower. Look for a head of cauliflower that is compact and heavy for its size, with tightly packed florets. Avoid heads with any brown or yellow spots, as these are signs of age or damage.

Roast the cauliflower at a high temperature. This will help to caramelize the florets and give them a slightly crispy exterior. You can roast the cauliflower on a baking sheet or in a roasting pan.

Season the cauliflower generously. Salt, pepper, garlic powder, and paprika are all good choices. You can also add other spices or herbs, such as cumin, coriander, or oregano.

Roast the radicchio until it is slightly wilted. This will help to take away some of its bitterness. You can roast the radicchio on a baking sheet or in a roasting pan.

Assemble the salad while the cauliflower and radicchio are still warm. This will help to wilt the greens and make them more tender.

Serve the salad immediately. Roasted cauliflower and radicchio salad is best enjoyed fresh.

Conclusion:

Roasted cauliflower and radicchio salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The roasted cauliflower is slightly crispy and caramelized, while the radicchio is slightly wilted and tender. The combination of flavors and textures is simply irresistible. This salad is also very easy to make, and it can be made with just a few simple ingredients. So next time you're looking for a quick and easy salad recipe, give roasted cauliflower and radicchio salad a try. You won't be disappointed.