Hi, I am Elise. Today, I will show you a way to prepare roasted cauliflower, fennel & radish salad recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Roasted Cauliflower, Fennel & Radish Salad Recipe
Roasted Cauliflower, Fennel & Radish Salad is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Roasted Cauliflower, Fennel & Radish Salad is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have roasted cauliflower, fennel & radish salad using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Cauliflower, Fennel & Radish Salad:
- Prepare 1 head cauliflower
- Take 6-8 watermelon radishes, or regular radishes
- Get 1 bulb of fennel
- Make ready 2-3 tbsp olive oil
- Get to taste Salt
- Get Chopped mixed fresh herbs
- Get 2-3 tbsp Trader Joe’s Champagne Pear vinaigrette
Steps to make Roasted Cauliflower, Fennel & Radish Salad:
- Cut cauliflower into 1 inch steaks and flowerets. Trim stalk from fennel bulb and reserve fronds. Slice fennel into wedges. Wash radishes well, trim and cut in wedges or chunks.
- On a baking sheet or in a shallow baking pan arrange vegetables in order of length of cooking time. Radishes first, then fennel then cauliflower.
- Drizzle vegetables with olive oil and salt. Roast at 425° until cooked well. 45 mins for radishes, 35 mins for fennel and 25 mins for cauliflower. Rotate vegetables as needed to chat and cook well. Remove from baking sheet as done cooking.
- Place cooled roasted vegetables on a mixing bowl. Chop herbs and fennel fronds. Add to bowl. Add vinaigrette and toss. Adjust salt as needed. Serve.
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