Shaved Cauliflower And Radicchio Salad Recipes

Steps:

• Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Working in batches, add cauliflower, and cook for 1 minute. Using a slotted spoon, transfer to ice-water bath. Let cool. Transfer to a large bowl.
• Return water to a boil. Working in batches, add beans, and cook until they start to turn bright green, about 30 seconds. Using a slotted spoon, transfer to ice-water bath. Let cool. Thinly slice beans on the bias. Transfer to large bowl, and add radicchio.
• In a blender, process anchovies, lemon zest and juice, mustard, and garlic until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Season with salt and pepper.
• Pour dressing over vegetables. Stir in grated Parmesan. Season with salt and pepper. Let stand for at least 10 minutes. Garnish with shaved Parmesan.

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.

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!

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.

Steps:

• Whisk lime zest, lime juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.
• Add cauliflower and 1 Tbsp. nutritional yeast to dressing; toss to combine. Add lettuce, frisée, and half of Parmesan and toss again; season with salt and pepper.
• Transfer salad to a platter and top with remaining Parmesan and remaining 1 tsp. nutritional yeast.