# Roasted cauliflower, Romaine Lettuce, radicchio, parsley

Served with a combination of romaine lettuce, radicchio and parsley, the roasted cauliflower brings a delightful sweet and nutty flavor to this salad.

Ingredients

• 1 large head cauliflower, cut into florets about 1-inch wide
• ¼ cup olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Mustard vinaigrette
• 1 head romaine lettuce, cut crosswise into ¼-inch-wide strips
• 1 large radicchio, cut crosswise into ¼-inch-wide strips
• 1 cup parsley leaves
• ½ cup hazelnuts or pecans, toasted

Recipe

Preheat oven to 450°F. In large bowl, toss cauliflower with olive oil, salt and pepper. Spread cauliflower in a single layer on a cookie sheet. Roast, turning halfway through roasting, until golden brown about 25 to 30 minutes. Set aside and let cool.

Prepare mustard viniagrette. In large bowl, add cauliflower and half of dressing. Mix well. Then add romaine, radicchio, parsley, nuts and remaining dressing and toss to coat. Season with salt and pepper.