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):
23, Fat Calories
210, Saturated Fat
3, Monounsaturated Fat
9, Polyunsaturated Fat
Photo: Scott Phillips