Roasted Cauliflower Romaine and Radicchio

dicentra's Note:

Gourmet. Nov 2004.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 large head cauliflower , cut into 1-inch-wide florets (9 cups)
• ½ cup extra virgin olive oil , plus
• 1 tablespoon extra virgin olive oil
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup white wine vinegar
• 1 ½ tablespoons finely chopped shallots
• 2 heads romaine lettuce , cut crosswise into 1/4-inch-wide strips (2 lb total)
• 1 head radicchio , cut crosswise into 1/4-inch-wide strips (3/4 lb)
• 1 cup loosely packed fresh flat leaf parsley (from 1 bunch)
• ½ cup hazelnuts , toasted, any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped (2 1/4 oz)

Directions:

1. Put oven rack in middle position and preheat oven to 450°F.
2. Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
3. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total.
4. Cool in pan on a rack, then transfer to large bowl.
5. Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified.
6. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat.
7. Season with salt and pepper and sprinkle with remaining nuts.