Roasted Cauliflower Romaine and Radicchio Recipe #331745
Gourmet. Nov 2004.
by dicentra
45 min | 15 min prep
SERVES 8 -10
- 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)
- 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.
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5 stars