Roasted Cauliflower, Fennel & Radish Salad
Roasted Cauliflower, Fennel & Radish Salad

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, roasted cauliflower, fennel & radish salad. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Roasted Cauliflower, Fennel & Radish Salad is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Roasted Cauliflower, Fennel & Radish Salad is something that I’ve loved my entire life. They are fine and they look wonderful.

Heat heavy large skillet over medium-high heat. Heat a heavy large skillet over medium-high heat. Transfer cauliflower to rimmed baking sheet.

To begin with this recipe, we have to first 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:
  1. Get 1 head cauliflower
  2. Take 6-8 watermelon radishes, or regular radishes
  3. Take 1 bulb of fennel
  4. Take 2-3 tbsp olive oil
  5. Get to taste Salt
  6. Get Chopped mixed fresh herbs
  7. Prepare 2-3 tbsp Trader Joe's Champagne Pear vinaigrette

I got married back in March (and honeymooned in Jamaica!) and just this past weekend my husband and I went to our first wedding since our own, I was so emotional and so extra in love with my hubby, feeling ALL the feels. Add cauliflower, olive oil, salt and black pepper. Meanwhile, in a non-stick pan over medium-low heat, heat oil. Remove the foil and top the baked cauliflower cheese with the remaining grated cheese.

Steps to make Roasted Cauliflower, Fennel & Radish Salad:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Toss fennel and carrots with remaining basting oil in large bowl; season with salt and pepper. Arrange in single layer on separate parchment paper-lined baking sheet. Break cauliflower into small pieces and chop the fennel bulb into medium pieces. Toss together until cauliflower is well coated. Add fennel seeds, chilli, chickpeas and tomatoes.

So that is going to wrap this up for this special food roasted cauliflower, fennel & radish salad recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!