Roasted Cauliflower And Radicchio Salad Recipes

ROASTED CAULIFLOWER AND RADICCHIO SALAD

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.

CAULIFLOWER AND RADISH SALAD

Steps:

• In a large bowl, combine the cauliflower, radishes and green pepper. In a small bowl, combine the remaining ingredients. Pour over cauliflower mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving.

ROASTED CAULIFLOWER SALAD WITH RADICCHIO, PECORINO, AND FRIED CAPERS

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

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.

ROASTED CAULIFLOWER SALAD WITH SAFFRON VINAIGRETTE

Steps:

• Preheat the oven to 450 degrees F. Arrange the cauliflower on a large, rimmed baking sheet in a single layer.
• Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring, until golden brown, about 2 minutes. Add the raisins and stir until plump, about 30 seconds. Transfer the nut mixture to a large bowl.
• Add the saffron to the skillet with the vinegar and 2 tablespoons of water. Increase the heat to medium-high and simmer until the liquid reduces down to about a tablespoon. Add the remaining 3 tablespoons of oil. Add 3/4 teaspoon salt and a few grinds of black pepper. Cook for 30 seconds. Drizzle the oil mixture all over the cauliflower and toss to coat. Roast until just tender and browned in spots, about 15 minutes.
• Stir the parsley and dill into the bowl with the nuts and raisins. Add the cauliflower, season with salt and pepper and toss together. Serve warm or at room temperature.

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
• Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
• Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
• In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
• Drizzle the salad with the dressing, then serve.
• Enjoy!

ROASTED CAULIFLOWER, RADICCHIO & BARLEY SALAD RECIPE

Steps:

• Heat oven to 400°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Toss cauliflower with 2 Tbsp. vinaigrettes; spread onto prepared baking sheet. Bake 10 min.
• Spoon cauliflower to one side of baking sheet. Toss radicchio with 1 Tbsp. of the remaining vinaigrettes; spread onto other side of baking sheet.
• Bake 10 min. Meanwhile, cook barley as directed on package.
• Place cauliflower in large bowl. Add radicchio, barley, bacon, cheese, onions and remaining vinaigrette; mix lightly.

ROASTED CAULIFLOWER AND RADICCHIO SALAD

Steps:

• In large bowl, toss cauliflower with half the salt, pepper and half the oil. Roast 35-40 minutes at 450.
• In a small bowl, whisk together the remaining salt, oil, vinegar and mustard.
• Toss cauliflower, radicchio and parsley with the dressing. Sprinkle with walnuts.

ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON

Steps:

• Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
• In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
• Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
• Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.