Roasted Radicchio and Cauliflower

Roasted Radicchio and Cauliflower

So tonight I wanted to use up the cauliflower I’d had hanging around in my fridge, so that I could concentrate on playing with my produce box – fortunately, I hit upon an idea that let me do both! The only way I’d ever ~enjoyed~ radicchio before tonight was when Mr. Man and I grilled it along with some steaks over charcoal. The Radicchio became browned and carmelized, (which is a post for another time). However, I generally find Radicchio too bitter, as a general rule, for my taste. I did know that I’d be receiving a Radicchio in my box this week with my first delivery – so I’m kind of challenging myself right now. My goal is to find healthy, delicious ways to prepare everything in each produce box – even if it’s something I’ve never eaten before, never liked before, or even feel intimidated by. After a few weeks of this, maybe I’ll come out of it more comfortable with local produce and will stay with it. However, if I get sick of it, their site says I can call them and say “No Radicchio Please.” lol

Although some of the bitter came through in particularly large bites of radicchio, overall the flavor of this dish was much, much mellower than fresh radicchio is. Surprisingly, the fennel was very mild and hardly noticeable. Although the limes I had were disapointingly sweet for some reason, (I was looking for a nice sharp tang), the dish turned out overall. I would recommend adding the lime juice to taste – for me, 2 limes was not quite tangy enough this time – but I blame that on my strangely sweet limes. YMMV.

I also read somewhere that Radicchio loses some of it’s bitter when soaked in ice water – I don’t know how true that is, but I figured it couldn’t hurt, so I let it luxuriate in an ice bath while I chopped/prepped the other ingredients.


  • 1 head Radicchio; core removed
  • 1 head Cauliflower; cut in to fork-friendly pieces
  • 1 small bulb of fennel; thinly sliced
  • 1 small red onion; finely chopped
  • 5 cloves Garlic; minced
  • 1/4 cup Tarragon Brown Mustard (or regular brown mustard)
  • 1/4 white wine
  • 1/4 olive oil
  • 2 limes; juiced
  • 1/8 cup Italian Parsley; finely chopped
  • 1/4 cup Romano Cheese; finely shredded (optional)
  • Kosher Salt


  • Preheat oven to 350°
  • Place the fennel, radicchio, fennel, onion and garlic in a large bowl.
  • In a small bowl, whisk together mustard, white wine, olive oil and a couple pinches of Kosher Salt
  • Toss Vegetables with the Mustard Dressing
  • Arrange vegetables in a 9″x13″ baking pan
  • Roast in oven until cauliflower turns golden brown around the edges and veggies are tender
  • Remove from Oven, sprinkle with lime juice, parsley and (if desired) Romano Cheese

One Response to “Roasted Radicchio and Cauliflower”

  1. [...] used the apples in a Dressing, a Pot Roast and Scones. The Kale, was used in a Frittata, the Radicchio and Fennel were Roasted with Cauliflower that I already had, and I sauteed the Collards and PeaGreens (although I [...]

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