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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, roasted cauliflower, fennel & radish salad. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Roasted Cauliflower, Fennel & Radish Salad is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Roasted Cauliflower, Fennel & Radish Salad is something that I have loved my entire life. They’re fine and they look fantastic.

The fennel gets so soft and flavorful, the cauliflower is nutty along with the garlic and the onions add some sweetness. Heat a heavy large skillet over medium-high heat. Transfer cauliflower to rimmed baking sheet.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
  1. Prepare 1 head cauliflower
  2. Get 6-8 watermelon radishes, or regular radishes
  3. Prepare 1 bulb of fennel
  4. Take 2-3 tbsp olive oil
  5. Get to taste Salt
  6. Prepare Chopped mixed fresh herbs
  7. Get 2-3 tbsp Trader Joe's Champagne Pear vinaigrette

Mix the yogurt, lemon juice and garlic in a small bowl and season lightly. Stir the roasted cauliflower into the fennel mix. Add fennel, cauliflower and onion, fold in the olive oil. Crush garlic and add dressing ingredients.

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.

Wash and prepare the cauliflower, removing the florets from the stem. Lay the florets out onto the baking sheet and drizzle olive oil over the cauliflower. Then add the fennel seeds, cumin seeds, cayenne, salt and pepper. Using your hands, mix the herbs and spices and olive oil with the cauliflower. Roasted fennel and cauliflower soup is a silky, simple soup that packs an unexpected flavor punch thanks to golden roasted fennel.

So that is going to wrap it up with this special food roasted cauliflower, fennel & radish salad recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!