Appetizing Roasted Cauliflower, Fennel & Radish Salad Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Roasted Cauliflower, Fennel & Radish Salad. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Roasted Cauliflower, Fennel & Radish Salad as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack you should try this Roasted Cauliflower, Fennel & Radish Salad recipe. This Roasted Cauliflower, Fennel & Radish Salad make for a yummy summer dinner that you can make it easy. The Roasted Cauliflower, Fennel & Radish Salad recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Roasted Cauliflower, Fennel & Radish Salad recipe.

Roasted Cauliflower, Fennel & Radish Salad.

Roasted Cauliflower, Fennel & Radish Salad Before preparing the dish, we have done some research on how to make Roasted Cauliflower, Fennel & Radish Salad easily with delicious taste. You can cook Roasted Cauliflower, Fennel & Radish Salad using 7 ingredients and 4 steps. Here is how you cook that.

Perfect Roasted Cauliflower, Fennel & Radish Salad Recipe Ingredients

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

How to make Roasted Cauliflower, Fennel & Radish Salad from scracth

  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..