Roasted Cauliflower Salad with Green Peppercorn Vinaigrette
The piquant green peppercorns in the vinaigrette are a zippy counterpoint to the cool and neutral cauliflower. Look for brined green peppercorns in the condiment section of your supermarket, near the olives.
Ingredients
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1 small head cauliflower (about 2 pounds), cut into medium florets (about 3/4 inch at the widest point)
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1/2 cup plus 2 tablespoons extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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1 teaspoon minced shallot
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1/4 cup dry white wine
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1/3 cup white-wine vinegar
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4 teaspoons brined green peppercorns
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1 teaspoon Dijon mustard
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1 tablespoon chopped fresh flat-leaf parsley
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1 cup thinly sliced radicchio (the slices should look-like shredded paper)
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2 cups frisee, leaves separated and torn into bite- size pieces
Directions
Roast the cauliflower:
Heat the oven to 400 degrees F. On a jellyroll pan or rimmed baking sheet, toss the cauliflower, 2 tablespoons of the olive oil, salt, and pepper. Roast on the lowest rack, turning with a spatula every 10 minutes, until the cauliflower is tender and golden brown, 25 to 35 minutes. Let cool.
Make the salad:
Put the shallots, wine, 3 tablespoons of the vinegar, and 2 tablespoons of the green peppercorns in a small pan. Over medium heat, boil the liquid until it reduces to 2 tablespoons. Pour into a food processor. Add the mustard and remaining 2 tablespoons plus 1 teaspoon vinegar, and then process until the shallot is pureed and the peppercorns are in small bits. With the processor on, slowly add the remaining 1/2 cup oil. Transfer the mixture to a bowl and stir in the parsley and the remaining 2 teaspoons peppercorns by hand. Season to taste with salt.
In a large bowl or on a serving platter, toss the cauliflower, radicchio, and frisee with enough vinaigrette to lightly coat. Season with salt and pepper and drizzle on more dressing to taste.
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Recommended Recipe:
Balsamic & Parmesan Roasted Cauliflower
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.
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