Best Advice to Serving Perfect Roasted Cauliflower, Fennel & Radish Salad
Hoping to eat Roasted Cauliflower, Fennel & Radish Salad a 5-star restaurant's, but for some causes are not able to go to restaurants. This site is going to help you with helpful procedures on cooking a Roasted Cauliflower, Fennel & Radish Salad like a famous chef made.
We hope you got insight from reading it, now let's go back to roasted cauliflower, fennel & radish salad recipe. You can cook roasted cauliflower, fennel & radish salad using 7 ingredients and 4 steps. Here is how you cook that.
To prepare an extraordinary Roasted Cauliflower, Fennel & Radish Salad, below are the ingridients needed:
- You need 1 head of cauliflower.
- Use 6-8 of watermelon radishes, or regular radishes.
- Use 1 of bulb of fennel.
- Use 2-3 tbsp of olive oil.
- You need to taste of Salt.
- Use of Chopped mixed fresh herbs.
- Take 2-3 tbsp of Trader Joe's Champagne Pear vinaigrette.
After readying the ingridients, next you are good to prepare your appetizing Roasted Cauliflower, Fennel & Radish Salad by following the instructions on this section:
- 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..
Recipe : Roasted Cauliflower, Fennel & Radish Salad
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