Roasted Cauliflower Romaine and Radicchio

Ingredients

• 1 large head cauliflower, cut into 1-inch-wide florets (9 cups)
• 1/2 cup extra-virgin olive oil, 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 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)
• 1/2 cup hazelnuts, toasted, any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped (2 1/4 oz)

Directions

1. 1

   Put oven rack in middle position and preheat oven to 450°F.

2. 2

   Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.

3. 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. 4

   Cool in pan on a rack, then transfer to large bowl.

5. 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. 6

   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.

7. 7

   Season with salt and pepper and sprinkle with remaining nuts.