Roasted Cauliflower Salad with Green Peppercorn Vinaigrette

Serves six.

To learn more, read:
High Heat Adds Zip to Cauliflower
by Peter Hoffman
from Fine Cooking
Issue 50
Last Edit Date: 7/6/2011 10:42:08 AM

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.

more about:

1 small head cauliflower (about 2 lb.), cut into medium florets (about 3/4 inch at the widest point)
1/2 cup plus 2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tsp. minced shallot
1/4 cup dry white wine
1/3 cup white-wine vinegar
4 tsp. brined green peppercorns
1 tsp. Dijon mustard
1 Tbs. chopped fresh flat-leaf parsley
1 cup thinly sliced radicchio (the slices should look-like shredded paper)
2 cups frisée, leaves separated and torn into bite- size pieces

Roast the cauliflower:

Heat the oven to 400°F. On a jellyroll pan or rimmed baking sheet, toss the cauliflower, 2 Tbs. 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 Tbs. of the vinegar, and 2 tsp. of the green peppercorns in a small pan. Over medium heat, boil the liquid until it reduces to 2 Tbs. Pour into a food processor. Add the mustard and remaining 2 Tbs. plus 1 tsp. vinegar, and then process until the shallot is puréed 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 tsp. peppercorns by hand. Season to taste with salt.

In a large bowl or on a serving platter, toss the cauliflower, radicchio, and frisée with enough vinaigrette to lightly coat. Season with salt and pepper and drizzle on more dressing to taste.

nutrition information (per serving):
Calories (kcal): 250; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 3; Protein (g): 3; Monounsaturated Fat (g): 17; Carbohydrates (g): 9; Polyunsaturated Fat (g): 2; Sodium (mg): 360; Cholesterol (mg): 0; Fiber (g): 4;