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Receitas veganas
Roasted Cauliflower and Radicchio Salad

Roasted Cauliflower and Radicchio Salad

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This vibrant roasted cauliflower and radicchio salad is a masterclass in balancing textures and flavours. The star of the dish is the caramelised cauliflower, which brings a mellow sweetness that perfectly offsets the slightly bitter crunch of the purple radicchio and fresh romaine. Finished with a punchy shallot vinaigrette and a generous handful of flat-leaf parsley, it is a sophisticated vegan option that works beautifully as a substantial lunch or an elegant side dish.

Packed with plant-based nutrients, this colourful salad is particularly satisfying during the cooler months when brassicas are at their best. The addition of toasted hazelnuts adds a wonderful earthy depth and a necessary crunch. To save time, you can roast the cauliflower florets in advance, making this a quick and healthy assembly job for a midweek dinner or a weekend gathering with friends.

Ingredients for Roasted Cauliflower and Radicchio Salad

1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)
1/2 cup plus 1 tablespoon extra-virgin olive oil
3/4 colher de chá de sal
1/4 colher de chá de pimenta preta
60ml de vinagre de vinho branco
1 1/2 tablespoons finely chopped shallot
2 heads cos (900g total), cut crosswise into 1/4-inch-wide strips
1 large head radicchio (350g ), cut crosswise into 1/4-inch-wide strips
1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)
80g hazelnuts (60g), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

How to make Roasted Cauliflower and Radicchio Salad

Coloque a grade do forno na posição do meio e pré-aqueça o forno a 232°C.

Toss cauliflower with 1/4 cup oil, 1/2 teaspoons salt, and 1/8 teaspoons pepper in a large bowl. 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. Cool in pan on a rack, then transfer to large bowl.

Whisk together vinegar, shallot, remaining 1/4 teaspoons salt, and remaining 1/8 teaspoons pepper in a small bowl, then add remaining 80ml oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add cos, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.