Recetas
Recetas veganas
Roasted Cauliflower and Radicchio Salad

Roasted Cauliflower and Radicchio Salad

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 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.

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 cucharaditas de sal
1/4 cucharaditas de pimienta negra
60 ml de vinagre de vino blanco
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

Coloca la rejilla del horno en la posición media y precalienta el horno a 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

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.