Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted cauliflower, fennel & radish salad. It is one of my favorites. This time, I will make it a little bit unique. This will be really 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 yummy. It is appreciated by millions daily. Roasted Cauliflower, Fennel & Radish Salad is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular 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 can achieve that.
The ingredients needed to make Roasted Cauliflower, Fennel & Radish Salad:
- Make ready 1 head cauliflower
- Take 6-8 watermelon radishes, or regular radishes
- Get 1 bulb of fennel
- Take 2-3 tbsp olive oil
- Get to taste Salt
- Make ready Chopped mixed fresh herbs
- Take 2-3 tbsp Trader Joe's Champagne Pear vinaigrette
Roasted Cauliflower with Fennel and Onion is a tasty and easy side dish that will compliment any meat, poultry, and seafood dish. A mixture of crisp vegetables is tossed in a delicious blood orange and garlic seasoning mixture and roasted to golden perfection. Shelled and roasted pistachios, chopped, if. Using spatula, carefully transfer onions to baking sheet with cauliflower, arranging wedges browned side up.
Steps to make Roasted Cauliflower, Fennel & Radish Salad:
- 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.
- 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.
- 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.
- 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.
Shelled and roasted pistachios, chopped, if. Using spatula, carefully transfer onions to baking sheet with cauliflower, arranging wedges browned side up. Add fennel; sauté until fennel softens. Spread cauliflower and fennel pieces on rimmed baking sheet. Both the cauliflower and fennel, which make up the main bulk of the dish are completely transformed through slow roasting which is then combined with an equally as incredible roast tomato salsa and delicious protein packed butter beans and chickpeas.
So that’s going to wrap it up with this special food roasted cauliflower, fennel & radish salad recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
