Ingredients
- 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
Directions
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!
Photo: Roasted Cauliflower Salad with Radicchio, Pecorino, and Fried Capers Recipe
















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By pineypat
on December 24, 2012
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So I tweaked this by using a bit of purple cabbage instead of the radicchio. I also had no chives so I uses arugula. Otherwise I followed this recipe and it was a big hit. Loved the capers!
By viola11
Monroe, MI
on October 15, 2012
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Very disappointing. No one liked it.
By Demeralda
Flushing, MI
on March 08, 2012
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Wish I had read about the frisee blend before I did this with the radicchio. It is VERY bitter. The capers were very cool and the cauliflower is delicious. The recipe would be perfect with commenter Cathey56's substitution suggestion.
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