Roasted Cauliflower and Radicchio Salad
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This vibrant roasted cauliflower and radicchio salad is a masterclass in balancing textures and flavours. The star of the dish is the caramelised cauliflower, which brings a mellow sweetness that perfectly offsets the slightly bitter crunch of the purple radicchio and fresh romaine. Finished with a punchy shallot vinaigrette and a generous handful of flat-leaf parsley, it is a sophisticated vegan option that works beautifully as a substantial lunch or an elegant side dish.
Packed with plant-based nutrients, this colourful salad is particularly satisfying during the cooler months when brassicas are at their best. The addition of toasted hazelnuts adds a wonderful earthy depth and a necessary crunch. To save time, you can roast the cauliflower florets in advance, making this a quick and healthy assembly job for a midweek dinner or a weekend gathering with friends.
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Ingredients for Roasted Cauliflower and Radicchio Salad
1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)
1/2 cup plus 1 tablespoon extra-virgin olive oil
3/4 teaspoons salt
1/4 teaspoons black pepper
60ml white-wine vinegar
1 1/2 tablespoons finely chopped shallot
2 heads cos (900g total), cut crosswise into 1/4-inch-wide strips
1 large head radicchio (350g ), cut crosswise into 1/4-inch-wide strips
1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)
80g hazelnuts (60g), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
How to make Roasted Cauliflower and Radicchio Salad
Put oven rack in middle position and preheat oven to 232°C.
Toss cauliflower with 1/4 cup oil, 1/2 teaspoons salt, and 1/8 teaspoons 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 teaspoons salt, and remaining 1/8 teaspoons pepper in a small bowl, then add remaining 80ml oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add cos, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
17 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido

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