Hi, I’m Laura. Today, I’m gonna show you how to make roasted cauliflower, fennel & radish salad recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. 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 well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Roasted Cauliflower, Fennel & Radish Salad is something that I’ve loved my whole life.
To bewith this particular recipe, we have to prepare a few components. You can have roasted cauliflower, fennel & radish salad using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Cauliflower, Fennel & Radish Salad:
- Get 1 head cauliflower
- Make ready 6-8 watermelon radishes, or regular radishes
- Prepare 1 bulb of fennel
- Prepare 2-3 tbsp olive oil
- Prepare to taste Salt
- Get Chopped mixed fresh herbs
- Prepare 2-3 tbsp Trader Joe’s Champagne Pear vinaigrette
Instructions 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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