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Roasted Cauliflower Salad with Radicchio, Pecorino, and Fried Capers Recipe

Roasted Cauliflower Salad with Radicchio, Pecorino, and Fried Capers

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • 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!

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  • on October 15, 2012

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    Very disappointing. No one liked it.

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  • 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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  • on April 15, 2011

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    I was making the Braised Calamari (awesome for the first time tonight and decided to make this salad which was in the episode. Wonderful, light refreshing to complaint the Calamari. I used a Frisee blend (radicchio is too bitter. I did not salt the caper (they are very salty as is. Blended the lemon w/ the EVOO and salted that lightly. I didn't have chives, don't know if it would have added anything. I would make this salad with any barbecue meat. My husband hates salad and he ate the entire portion, raved about the flavors. Wonderful salad to compliment any dish. Thanks Ann.

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  • on February 05, 2011

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    I saw this in the network and had to make it that day. This is such a mind-blower. When you're asked to bring a salad to a "foodie" dinner party, bring this. I've made this multiple times over the past 6 months and so far, all positive reviews (in fact those that don't like cauliflower came back for just a bit more because they couldn't believe that was really cauliflower..... BTW, cauliflower can be eaten like popcorn when roasted at 425 for 40-50 min.
    I only add salt to the cauliflower before roasting. All other ingredients bring tons of salt already.
    I'm loving the cool new way to use capers, too!!
    Enjoy!

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  • on November 04, 2010

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    I am always concerned when I watch Chef Burrell. I have a fear of seeing her have a stroke or heart attack on the air from the box of salt she uses on everything. Otherwise I enjoy her show

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  • on October 02, 2010

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    Great combination of flavors - one of the best salads I've ever had. But between the capers and cheese, you really don't need any additional salt. I've since made the roasted cauliflower as a side dish all by itself. Fabulous (& I'm not a cauliflower fan.

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  • on August 29, 2010

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    I loved the cauliflower. I cook mostly what I know. Thanks. This is going to be one of the new things I know. The same night I cooked Polenta from scratch for the first time. Go figure the steak was too well done, The two new dishes were were lucious.

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  • on August 22, 2010

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    Wow,,,saw this recipe on tv this am and really wanted to try. Unfortunately- radicchio was TOOOO expensive,,,so I went with baby greens. Anne added chive for color, I therefore added roasted red peppers to add red to the green salad instead of the other way around. The capers were deeeelicious, cauliflower fabu!,,,try with the diff ingredients, excellent and WAY less salty if you leave out the cheese. I put a few seasons croutons on top instead and away I go. Great addition to our Sunday dinner.

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  • on August 10, 2010

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    Personally, I find Radicchio to be very bitter. Therefore, I used only half a portion. Also, the capers and pecorino are high in sodium, therefore, I chose to leave out additional salt. Overall, with the modifcatiions, I really enjoyed this salad and will continue to make it.

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