Roasted Cauliflower And Radicchio Salad Recipe
charred radicchio, poached raisins, castelvetrano olives, sunflower seeds and a calabrian-sunflower dressing
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Ingredients
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Salad
Calabrian-Sunflower Dressing
Method
Preparation of Ingredients
- 1
Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Cut the cauliflower into bite-sized florets and place them on a baking sheet.
- 2
Prepare the Radicchio
Cut the radicchio into quarters and remove the core. Place the quarters on the baking sheet with the cauliflower.
- 3
Soak the Raisins
In a small saucepan, bring 2 cups of water to a boil. Remove from heat and add the raisins. Let them soak for 10 minutes until plump.
Roasting
- 4
Roast the Vegetables
Drizzle olive oil over the cauliflower and radicchio. Season with salt and pepper. Toss to coat and spread evenly. Roast in the preheated oven for 25-30 minutes, or until charred and tender, turning halfway through.
Dressing Preparation
- 5
Make the Dressing
In a bowl, whisk together the sunflower oil, Calabrian chili paste, red wine vinegar, honey, salt, and black pepper until well combined.
Assembly
- 6
Combine the Salad
In a large serving bowl, combine the roasted cauliflower, radicchio, plumped raisins, castelvetrano olives, and sunflower seeds.
- 7
Dress the Salad
Drizzle the Calabrian-sunflower dressing over the salad. Toss gently to coat all ingredients evenly.
- 8
Serve
Serve the salad warm or at room temperature, garnished with extra sunflower seeds if desired.
