Best 3 Shaved Cauliflower And Radicchio Salad Recipes

Discover a symphony of flavors and textures with our curated selection of shaved cauliflower and radicchio salad recipes. From classic combinations to innovative twists, embark on a culinary journey that will transform this humble duo into a vibrant and delectable dish. Each recipe is carefully crafted to showcase the unique characteristics of cauliflower and radicchio, resulting in a salad that is both visually stunning and bursting with flavor. Whether you're seeking a light and refreshing side dish or a substantial main course salad, our collection offers an array of options to suit your taste buds and dietary preferences.

Check out the recipes below so you can choose the best recipe for yourself!

SHAVED CAULIFLOWER AND RADICCHIO SALAD

Shaved Cauliflower and Radicchio Salad image

Provided by Amelia Saltsman

Categories Salad Appetizer Vegetarian Low Cal Cauliflower Healthy Low Cholesterol Radicchio Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Ingredients

Salad:
1/2 head of a 1-pound cauliflower, cored, cut into florets
1/2 head of a 6-ounce radicchio, cored, quartered lengthwise
6 inner celery stalks with leaves
1/4 cup thinly sliced chives
1/4 cup flat-leaf parsley leaves
1 lemon
Dressing:
2 teaspoons Dijon mustard
1/4 cup walnut oil
Kosher salt, freshly ground pepper
1 ripe Bosc pear
1/4 cup coarsely chopped walnuts, toasted if desired
Ingredient info: Walnut oil is available at some supermarkets, natural and specialty foods stores, and at latourangelle.com.

Steps:

For salad:
Push cauliflower florets, then radicchio, through the feed tube of a food processor fitted with a slicing disk, or thinly slice cauliflower on a mandoline and radicchio with a knife. Mix in a large bowl.
Peel rounded side of celery with a peeler to remove strings. Remove leaves; add to bowl. Thinly slice stalks with a knife; place in bowl and add chives and parsley. Finely grate zest from whole lemon directly over the bowl to catch any citrus oil. Toss to mix well. Squeeze juice from lemon for dressing.
For dressing:
Place 1 tablespoon juice in a small bowl. Whisk in Dijon mustard. Gradually whisk in oil. Season with salt and pepper.
Up to 1 hour before serving, add dressing to salad; toss to coat. Season salad with salt, pepper, and more lemon juice, if desired.
Cut pear into matchstick-size pieces. Add pear and walnuts to salad; toss to combine.

CAULIFLOWER AND RADISH SALAD

Cauliflower and Radish Salad image

Friends always ask for this recipe whenever I make this dish for a special occasion. It's so good and goes a long way.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 10

Ingredients

1 medium head cauliflower, broken into florets
1 cup thinly sliced radishes
3/4 cup thinly sliced green pepper
1 cup sour cream
2 tablespoons grated onion
4 to 5 teaspoons lemon juice
1 tablespoon Caesar salad dressing mix
1 teaspoon canola oil
1/4 teaspoon seasoned salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the cauliflower, radishes and green pepper. In a small bowl, combine the remaining ingredients. Pour over cauliflower mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 76 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 157mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

ROASTED CAULIFLOWER AND RADICCHIO SALAD

Roasted Cauliflower and Radicchio Salad image

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Ingredients

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 teaspoon salt
1/4 teaspoon black pepper
1/4 cup white-wine vinegar
1 1/2 tablespoons finely chopped shallot
2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips
1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips
1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)
1/2 cup hazelnuts (2 1/4 ounces), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

Steps:

Put oven rack in middle position and preheat oven to 450°F.
Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon 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 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. 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. Season with salt and pepper and sprinkle with remaining nuts.

Tips and Conclusion

Tips:

To save time, use a food processor or a spiralizer to shave the cauliflower and radicchio.
If you don't have any oranges on hand, you can use another citrus fruit, such as grapefruit or lemon.
For a more flavorful salad, toast the walnuts in a dry skillet over medium heat for a few minutes before adding them to the salad.
If you're looking for a vegan option, you can omit the Parmesan cheese.
This salad is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days.

Conclusion:

Shaved cauliflower and radicchio salad is a healthy and flavorful side dish that is perfect for any occasion. It's light and refreshing, with a slightly bitter flavor from the radicchio and a sweet-tart flavor from the oranges. The walnuts add a crunchy texture and the Parmesan cheese adds a salty, savory flavor. This salad is sure to please everyone at your table.