Recipe of Ultimate Roasted Cauliflower, Fennel & Radish Salad

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, How to Make Award-winning Roasted Cauliflower, Fennel & Radish Salad. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Roasted Cauliflower, Fennel & Radish Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Cauliflower, Fennel & Radish Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roasted Cauliflower, Fennel & Radish Salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roasted Cauliflower, Fennel & Radish Salad estimated approx 1 hr 20 min.

To begin with this particular recipe, we have to prepare a few components. You can cook Roasted Cauliflower, Fennel & Radish Salad using 7 ingredients and 4 steps. Here is how you can achieve that.

Low carb, vitamin packed side dish. I used fresh oregano, thyme and basil as this was on hand from the garden.

Ingredients and spices that need to be Get to make Roasted Cauliflower, Fennel & Radish Salad:

1. 1 head cauliflower
2. 6-8 watermelon radishes, or regular radishes
3. 1 bulb of fennel
4. 2-3 tbsp olive oil
5. to taste Salt
6. Chopped mixed fresh herbs
7. 2-3 tbsp Trader Joe's Champagne Pear vinaigrette

Instructions to make 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.

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So that is going to wrap this up for this special food Recipe of Any-night-of-the-week Roasted Cauliflower, Fennel & Radish Salad. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!