Wood Fired Recipes Community Cookbook
Hot Roasted Orange Cauliflower & Radicchio Salad
Oct 12, 2017Posted by Forno BravoPrintServes 2-4 | Time 15-20 minutes
Welcome to your amazing salad course. Hot roasted orange cauliflower on its own is delicious. Combine it with roasted radicchio and with these contrasting flavors, textures, and temperatures, and you won’t look at cauliflower or salads the same ever again.
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Hot Roasted Orange Cauliflower and Radicchio Salad
Ingredients
- 1 Head Orange Cauliflower - Cut into smaller florets
- 1 Ea Radicchio - Cut in half lengthwise
- 1 Ea Orange - Zested
- 5 oz Arugula
- 3-5 oz Sunflower Sprouts
- 1 Ea Honeycrisp Apple - Julienned
- 1/2 Cup Zante Currants - Rehydrated
- 1/2 Cup Roasted Pumpkin Seeds
- 1 Ea Lemon - Juiced
- Chive Blossoms
- 2-3 Tbsp Tangerine Olive Oil
- 1-2 Tbsp Quince Vinegar
- Fleur de Sel - For finishing
- Olive Oil
- Salt
- Pepper
Instructions
- Preheat the wood fired oven to around 700 Degrees F. Preheat a cast iron pan or carbon steel pan.
- Toss the orange cauliflower in a bowl with olive oil, salt, and pepper. Add to the preheated pan, toss, and place back in the oven pretty close to the fire. Roast for two minutes.
- Zest the orange. Press the cut face of the radicchio into the zest. Then, with your fingers, open up the leaves a bit and push the zest down in between. Coat with olive oil, salt, and pepper.
- Remove the orange cauliflower from the oven, toss, then add the radicchio to the pan with the orange zest side facing out. Put the pan back into the oven close to the fire. Roast for 3-4 minutes, stopping halfway through to toss the orange cauliflower and turn the radicchio. Remove the orange cauliflower from the pan and continue to roast the radicchio for another 2 minutes.
- In a bowl, combine the arugula, sunflower sprouts, julienned Honeycrisp apple, Zante currants, and roasted pumpkin seeds.
- Remove the radicchio, and toss the orange cauliflower one last time in the hot pan. (You are tossing it to heat it back up just a bit.) Then, add it to the other ingredients in the bowl. Rough chop the radicchio and add to the same bowl.
- Toss everything together with a squeeze of lemon juice, and the Tangerine olive oil. Once thoroughly coated, add the quince vinegar, toss again, and transfer to the serving plate.
- Finish with the chive blossom flowers, fleur de sel, and pepper.
Notes
Ingredient Note: When chives bloom, they create a beautiful edible purple flower that can be broken apart and used in a variety of ways. They add a great, mild onion flavor to your dishes. You can grow them yourself in a home or window garden, find them at farmer's markets, order them online, or purchase them through an herb shop.
