RECIPE Warm roasted cauliflower salad with pine nuts, olives, and raisins, and radicchio
1 medium head cauliflower, broken into small florets
1 handful torn radicchio
1/2 cup halved olives
3 tablespoons raisins
2 tablespoons pine nuts
2 to 3 tablespoons of chopped parsley
a small handful basil leaves, torn
2 cloves garlic, minced
2 to 4 tablespoons olive oil
2 tablespoons sherry vinegar (or more)
a handful of arugula, optional
1. Spread cauliflower on a baking sheet and coat in 1 to 2 tablespoons of olive oil. Roast in the oven at 200 C (400 F), stirring at least once during cooking, until browned and very tender.
2. Just before taking the cauliflower out of the oven, heat 2 tablespoons of olive oil in a saute pan over medium high heat. Add the garlic, pine nuts, olives, and raisins and saute just until the garlic loses its raw smell, but do not let it brown.
3. Put the cauliflower in a bowl and pour the contents of the pan over the cauliflower. Add the radicchio, herbs and arugula. Stir and season with salt and 1.5 tablespoons sherry vinegar. Serve immediately or at room temperature. If serving at room temp, you will need to season with additional sherry vinegar
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