How to Prepare Speedy Roasted Cauliflower, Fennel & Radish Salad

Hello everybody, it’s Brad, 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. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Heat a heavy large skillet over medium-high heat. Transfer cauliflower to rimmed baking sheet. Using spatula, carefully transfer onions to baking sheet with cauliflower, arranging wedges browned side up. Add fennel; sauté until fennel softens.

Roasted Cauliflower, Fennel & Radish Salad is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Roasted Cauliflower, Fennel & Radish Salad is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have roasted cauliflower, fennel & radish salad using 7 ingredients and 4 steps. Here is how you cook it.

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

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

Add fennel; sauté until fennel softens. Place the fennel/cauliflower mixture on a baking sheet and spread out evenly in a single layer. This is a staple around my place - delicious roasted cauliflower with fennel and chilli. Cauliflower florets are drizzled with olive oil and coated in cumin and chilli flakes, then roasted till golden.

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.

This is a staple around my place - delicious roasted cauliflower with fennel and chilli. Cauliflower florets are drizzled with olive oil and coated in cumin and chilli flakes, then roasted till golden. And to top it off, shallots and fennel fried with ample garlic. 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. To make the cheese sauce, add the butter to a saucepan over a medium heat, once melted add the flour and stir to a thick paste.

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