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Roasted Cauliflower and Fennel Salad with Endive and Radicchio

This is a great kitchen sink salad. If you have any leftover lettuce you want to use up, feel free to throw it in. Arugula and romaine work well here. It would also taste great with Roasted Garlic Vinaigrette or Bagna Cauda Vinaigrette instead of the lemon-caper.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Phoebe Lapine

Ingredients

  • 1 head cauliflower preferably orange, trimmed
  • 3 tablespoons olive oil divided
  • Sea salt
  • 1 large fennel bulb fronds removed, and trimmed
  • 1 Belgian endive thinly sliced width-wise
  • 1 small head radicchio halved and thinly sliced width-wise
  • 1/2 cup lemon-caper vinaigrette recipe follows

Instructions

  • Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  • Cut the cauliflower into small florets, removing any thick, tough stems. Toss the cauliflower together with 2 tablespoons of olive oil and ½ teaspoon salt in a large mixing bowl. Arrange on one of the baking sheets in an even layer, cut sides of the florets down. Roast in the oven for 20 to 30 minutes, until crispy and caramelized.
  • Meanwhile, cut the fennel bulb in halve lengthwise. Slice each halve into thin wedges, lengthwise. Arrange the fennel in an even layer on the second baking sheet. Roast in the oven for 20 to 30 minutes, until crispy and caramelized.
  • Toss the warm roasted vegetables together with the endive, radicchio, and the vinaigrette in a medium mixing bowl. Serve family-style on a big platter, or plate individually for a hardy main course salad.