Raw, thinly-shaved cauliflower makes a great salad with a sweet vinegar dressing like white balsamic or chardonnay. For variation and texture, I pan-fry florets and add them. If you can't find treviso, then use radicchio.
1 head of cauliflower, trimmed, cut into florets and washed
1 head of treviso or radicchio, trimmed, washed and dried
2tbsp olive oil for frying
Plain flour for dusting
For the dressing
3tbsp white balsamic or a vinegar-like chardonnay
4-5tbsp olive oil
Salt and freshly ground black pepper
Thinly slice half of the florets, keeping them intact as much as possible, and put them into a container with the dressing vinegar and a little of the olive oil; season.
Cut the rest of the cauliflower into small pieces and cook in a pan of simmering water for 2-3 minutes, then drain.
Heat the olive oil in a preferably non-stick or heavy frying pan. Season and dust the blanched cauliflower with flour and fry in the oil for 4-5 minutes until golden, turning as it cooks; then remove and drain on some kitchen paper.
To serve, arrange the treviso, fried cauliflower and slices of cauliflower on serving plates. Mix the rest of the oil with the vinegar and capers and spoon it over the salad.