Roasted Cauliflower Romaine and Radicchio Recipe

Name: Roasted Cauliflower Romaine and Radicchio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, cut into 1-inch-wide florets (9 cups); ½ cup extra virgin olive oil, plus; 1 tablespoon extra virgin olive oil; ¾ teaspoon salt; ¼ teaspoon black pepper; ¼ cup white wine vinegar; 1 ½ tablespoons finely chopped shallots; 2 heads romaine lettuce, cut crosswise into 1/4-inch-wide strips (2 lb total); 1 head radicchio, cut crosswise into 1/4-inch-wide strips (3/4 lb); 1 cup loosely packed fresh flat leaf parsley (from 1 bunch); ½ cup hazelnuts, toasted, any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped (2 1/4 oz)

Servings: persons

1 large head cauliflower, cut into 1-inch-wide florets (9 cups)
½ cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
¾ teaspoon salt
¼ teaspoon black pepper
¼ cup white wine vinegar
1 ½ tablespoons finely chopped shallots
2 heads romaine lettuce, cut crosswise into 1/4-inch-wide strips (2 lb total)
1 head radicchio, cut crosswise into 1/4-inch-wide strips (3/4 lb)
1 cup loosely packed fresh flat leaf parsley (from 1 bunch)
½ cup hazelnuts, toasted, any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped (2 1/4 oz)

1
Put oven rack in middle position and preheat oven to 450F.
2
Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
3
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.
4
Cool in pan on a rack, then transfer to large bowl.
5
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.
6
Add half of dressing to cauliflower and toss to coat.
7
Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat.
8
Season with salt and pepper and sprinkle with remaining nuts.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large head cauliflower, cut into 1-inch-wide florets (9 cups), ½ cup extra virgin olive oil, plus, 1 tablespoon extra virgin olive oil, ¾ teaspoon salt, and more.

Yes, Roasted Cauliflower Romaine and Radicchio falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Cauliflower Romaine and Radicchio

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