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Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, roasted cauliflower, fennel & radish salad. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Roasted Cauliflower, Fennel & Radish Salad is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Roasted Cauliflower, Fennel & Radish Salad is something which I’ve loved my whole life. They are nice and they look fantastic.

Heat a heavy large skillet over medium-high heat. Transfer cauliflower to rimmed baking sheet. Heat heavy large skillet over medium-high heat. Wash and prepare the cauliflower, removing the florets from the stem.

To get started with this recipe, we have to first prepare a few components. You can cook roasted cauliflower, fennel & radish salad using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Roasted Cauliflower, Fennel & Radish Salad:

1. Take 1 head cauliflower
2. Prepare 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. Take 2-3 tbsp Trader Joe's Champagne Pear vinaigrette

Place the fennel/cauliflower mixture on a baking sheet and spread out evenly in a single layer. 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. Roasted cauliflower, radish + fennel makes the perfect side dish.

Instructions 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.

Arrange in single layer on separate parchment paper-lined baking sheet. Roasted cauliflower, radish + fennel makes the perfect side dish. If you have not roasted radishes before I recommend you give it a try. The peppery flavor transitions to a subtle sweetness similar to a roasted turnip. The fennel crisps up and adds a nice crunch.

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