Salads and Dressings forum: Roasted Cauliflower Salad with Radicchio, Pecorino, and Fried Capers

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Sep 26, 2010 9:48 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Roasted Cauliflower Salad with Radicchio, Pecorino, and Fried Capers

I have to say that when I first seen this combination of ingredients I really had to say to myself...mmmm what's Anne up to now? BUT...this is one of the most tastiest combo's I have ever experienced in a salad! Every bite is a new experience. The Cauliflower is so full of flavor and that light char on the outside just makes it double-good! And who ever thought about frying capers! What an incredible taste that is. The slight bitterness of the Radicchio just adds so much and the light lemon-olive oil dressing is the ultimate. It's pretty too as the chives give it an unexpected look! Top it all off with the shavings of Pecorino or Parmesan and it's "devine". Just loved this recipe! This is definitely a Keeper and I'm craving more now!

Recipe courtesy Anne Burrell

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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

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.

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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!

Episode: The Secret to Stuffed Calamari

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Feb 14, 2011 7:46 AM CST
Name: Neal Linville
Winchester, KY
I've had this on my list to make since you posted it, and finally tried it last night. It is so wonderful! 5 of us devoured this scrumptious salad last night, "mmmmm"s from everyone! I followed the recipe exactly, except I didn't salt the capers after frying them- they seem pretty salty to me already, and Anne does go kinda wild with the salt sometimes, LOL. A wonderful winter salad that I highly recommend!
Feb 14, 2011 9:31 AM CST
Name: Hetty
Sunny Naples, Florida
I can also see this recipe as a warm accompaniment to roasted meat or fish. What did you have it with? I intend to try this!
Feb 14, 2011 11:58 AM CST
Name: Neal Linville
Winchester, KY
Last night this was dinner, just this scrumptious salad! Well, I had made a somewhat elaborate cake that we had every intention of making ourselves sick on, so we decided 1 nice vegetarian dish as a meal would keep us from feeling guilt, LOL. It would be a perfect companion to roasted meat or fish, which is how I'll likely serve it when I make it again.

By the way, the cake turned out great! It was for our room mate's birthday, 4 layers of moist chocolate cake, with ganache and raspberry preserves spread between the layers, and frosted in my own icing creation, a blend of buttercream and whipped cream, whipped together. I finished it off with lots of fresh raspberries on top and around the bottom.
Feb 14, 2011 12:04 PM CST
Name: Hetty
Sunny Naples, Florida
Very dietary Rolling on the floor laughing
It sounds utterly scrumptious!

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