Anne Burrells Roasted Cauliflower Salad with Radicchio, Pecorino, and Fried Capers I have to say that when I first seen this combination of ingredients I really had to say to myself...mmmm what's Anne up to now? BUT...this is one of the most tastiest combo's I have ever experienced in a salad! Every bite is a new experience. The Cauliflower is so full of flavor and that light char on the outside just makes it double-good! And who ever thought about frying capers! What an incredible taste that is. The slight bitterness of the Radicchio just adds so much and the light lemon-olive oil dressing is the ultimate. It's pretty too as the chives give it an unexpected look! Top it all off with the shavings of Pecorino or Parmesan and it's "devine". Just loved this recipe! This is definitely a Keeper and I'm craving more now! During this episode Anne also made a to-die for "Braised Calamari Stuffed with Shrimp, Spinach and Herbs" which I also made with this salad. For recipe: Click here Ingredients



1 large or 2 small heads cauliflower, cut into bite size florets

Extra-virgin olive oil

Kosher salt

3/4 cup capers, patted dry

2 radicchio trevisano, cut into chiffonade

1/2 cup aged pecorino, shaved

1 bunch chives, cut into 2-inch lengths

1/4 cup freshly squeezed lemon juice Directions Preheat the oven to 375 degrees F.



Add the cauliflower florets to a large bowl. Drizzle with olive oil, season with salt and toss. Transfer to a baking sheet and roast until the cauliflower is very brown and crispy, about 30 minutes. Remove from the oven to a large bowl and reserve.



Coat a large saute pan generously with olive oil. The oil should be about 1/8-inch deep. Heat the pan over medium-high heat. When the oil is hot, add the capers. As the capers cook they will open up and start to look like little flowers (very cute). Fry the capers until they are crispy, about 3 to 4 minutes. Remove the capers from the pan, dry them on paper towels and season with salt immediately.



Toss together the cauliflower, capers, radicchio, pecorino, and chives. Dress the salad with lemon juice, olive oil and salt, to taste. Divide between 4 serving plates or arrange on 1 big platter and serve.

What a Lovely Salad





Episode: The Secret to Stuffed Calamari

Recipe courtesy Anne Burrell