Roasted Cauliflower Watercress And Radicchio Salad Recipes

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ROASTED CAULIFLOWER AND RADICCHIO SALAD



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



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



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

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.

ROASTED CAULIFLOWER SALAD



Roasted Cauliflower Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 11

2 heads cauliflower, cut into medium florets
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup pine nuts
1/4 cup pesto
3 tablespoons champagne vinegar
6 cups mixed baby arugula, spinach and kale
1/2 cup pitted Castelvetrano olives, halved
1/2 cup pitted kalamata olives, halved
1/2 cup fresh Italian parsley leaves

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
  • Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
  • Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
  • Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY



Roasted Cauliflower Salad Recipe by Tasty image

Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 medium head cauliflower, cut into florets
3 large carrots, cut into 1 inch (2.5 cm) pieces
1 tablespoon ground cumin
2 teaspoons paprika
kosher salt, to taste
black pepper, to taste
2 tablespoons olive oil
¼ medium red onion, thinly sliced
1 cup fresh italian parsley, roughly chopped
¼ cup tahini
1 clove garlic, grated
2 tablespoons lemon juice
¼ cup water
¼ cup olive oil
kosher salt, to taste
pepper, to taste

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!

Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams

CAULIFLOWER AND RADISH SALAD



Cauliflower and Radish Salad image

Friends always ask for this recipe whenever I make this dish for a special occasion. It's so good and goes a long way.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 10

1 medium head cauliflower, broken into florets
1 cup thinly sliced radishes
3/4 cup thinly sliced green pepper
1 cup sour cream
2 tablespoons grated onion
4 to 5 teaspoons lemon juice
1 tablespoon Caesar salad dressing mix
1 teaspoon canola oil
1/4 teaspoon seasoned salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 76 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 157mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

ROASTED CAULIFLOWER SALAD WITH WATERCRESS, WALNUTS AND GRUYèRE



Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère image

You can make this kind of salad with almost any vegetable that won't wilt or burn when subjected to a copious slick of oil and a blast of high heat. Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well. One of the best vegetables for this salad, though, is cauliflower. The florets turn juicy and tender in the center while crisping and browning around the edges, and cauliflower's mild flavor is amenable enough to pair nicely with almost anything else you toss in the bowl.

Provided by Melissa Clark

Categories     easy, weekday, salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 head cauliflower, cut into bite-size florets
6 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon pepper
1 tablespoon sherry vinegar
2 bunches watercress, large stems removed
1/4 pound Gruyère, diced or grated (about 1 cup)
2/3 cup toasted walnuts

Steps:

  • Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes. Let cool for 10 minutes.
  • In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
  • In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 34 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 574 milligrams, Sugar 3 grams

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