Hi, I’m Marie. Today, I’m gonna show you how to make roasted cauliflower, fennelradish salad recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roasted Cauliflower, FennelRadish Salad Recipe
Roasted Cauliflower, FennelRadish Salad is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Roasted Cauliflower, FennelRadish Salad is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have roasted cauliflower, fennelradish salad using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Roasted Cauliflower, FennelRadish Salad:
- Make ready 1 head cauliflower
- Make ready 6-8 watermelon radishes, or regular radishes
- Make ready 1 bulb of fennel
- Take 2-3 tbsp olive oil
- Prepare to taste Salt
- Take Chopped mixed fresh herbs
- Take 2-3 tbsp Trader Joe’s Champagne Pear vinaigrette
Instructions to make Roasted Cauliflower, FennelRadish 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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