Roasted Cauliflower Salad with Green Peppercorn Vinaigrette

The piquant green peppercorns in the vinaigrette are a zippy counterpoint to the cool and neutral cauliflower. Look for brined green peppercorns in the condiment section of your supermarket, near the olives.

• 1 small head cauliflower (about 2 lb.), cut into medium florets (about 3/4 inch at the widest point)
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 tsp. minced shallot
• 1/4 cup dry white wine
• 1/3 cup white-wine vinegar
• 4 tsp. brined green peppercorns
• 1 tsp. Dijon mustard
• 1 Tbs. chopped fresh flat-leaf parsley
• 1 cup thinly sliced radicchio (the slices should look-like shredded paper)
• 2 cups frisée, leaves separated and torn into bite- size pieces

Roast the cauliflower:

Heat the oven to 400°F. On a jellyroll pan or rimmed baking sheet, toss the cauliflower, 2 Tbs. of the olive oil, salt, and pepper. Roast on the lowest rack, turning with a spatula every 10 minutes, until the cauliflower is tender and golden brown, 25 to 35 minutes. Let cool.

Make the salad:

Put the shallots, wine, 3 Tbs. of the vinegar, and 2 tsp. of the green peppercorns in a small pan. Over medium heat, boil the liquid until it reduces to 2 Tbs. Pour into a food processor. Add the mustard and remaining 2 Tbs. plus 1 tsp. vinegar, and then process until the shallot is puréed and the peppercorns are in small bits. With the processor on, slowly add the remaining 1/2 cup oil. Transfer the mixture to a bowl and stir in the parsley and the remaining 2 tsp. peppercorns by hand. Season to taste with salt.

In a large bowl or on a serving platter, toss the cauliflower, radicchio, and frisée with enough vinaigrette to lightly coat. Season with salt and pepper and drizzle on more dressing to taste.