Cauliflower salad with radicchio


(Serves 4)

  • 1 cauliflower
  • 1 radicchio head, separated into leaves
  • Sea salt
  • Ground black pepper
  • 3 tbsp olive oil

For the dressing:

  • 5 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 1 garlic clove, crushed
  • 2 tbsp capers, rinsed if in brine
  • 10 anchovies, finely diced
  • Zest of ½ lemon
  • Juice of ½ lemon


To start, cook off your cauliflower to make it a bit more tender, then cut it into florets.

Next, turn your oven onto its highest setting. Scatter the florets over a roasting tin, seasoning with salt and pepper and a splash of olive oil, making sure that all sides are coated. Place in oven for 20 minutes until it begins to go golden. Remove from oven.

In a separate bowl or a clean jam jar, shake the dressing ingredients vigorously. Place the cauliflower florets in a bowl and cover with some of the dressing. Leave to sit for up to 10 minutes.

Slice the radicchio and remove all the leaves from the stalk, chopping in half. Place the radicchio into the bowl with the cauliflower and coat with the rest of the dressing and mix.

To serve, have a taste test first as depending on your tastebuds, you may want more salt or pepper.

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