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Before you jump to Roasted Cauliflower, Fennel & Radish Salad recipe, you may want to read this short interesting healthy tips about
Use Food to Elevate Your Mood.
Many of us think that comfort foods are terrible for us and that we have to stay away from them. Often, if your comfort food is made of candy or other junk foods, this holds true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to consume them. A number of foods really do improve your mood when you consume them. When you feel a little down and are in need of an emotional pick-me-up, try some of these.
Your mood can truly be helped by green tea. You just knew it had to be mentioned in this article, right? Green tea is loaded with a specific amino acid known as L-theanine. Studies prove that this particular amino acid can essentially stimulate brain waves. This will better your brain’s concentration while at the same loosening up the rest of your body. You knew that green tea helps you become a lot healthier. And now you know green tea can help raise your mood as well!
As you can see, you don’t have to turn to junk food or foods that are terrible for you so you can feel better! Go with these suggestions instead!
We hope you got insight from reading it, now let’s go back to roasted cauliflower, fennel & radish salad recipe. You can have roasted cauliflower, fennel & radish salad using 7 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Roasted Cauliflower, Fennel & Radish Salad:
- Use 1 head cauliflower
- Provide 6-8 watermelon radishes, or regular radishes
- Get 1 bulb of fennel
- You need 2-3 tbsp olive oil
- Provide to taste Salt
- Use Chopped mixed fresh herbs
- Provide 2-3 tbsp Trader Joe's Champagne Pear vinaigrette
Instructions 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.
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