Ultimate, Prepare Roasted Cauliflower Fennel Radish Salad Very Delicious

Without fail cuisine ultimate Roasted Cauliflower, Fennel & Radish Salad easy, bouncy, practical.

7 ingredients, 4 steps, cooking Roasted Cauliflower, Fennel & Radish Salad

How are you mother, at this time you can present recipe Roasted Cauliflower, Fennel & Radish Salad with 7 ingredients and 4 steps. Next this is how to cook, please observe carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 4 stages of easy cooking Roasted Cauliflower, Fennel & Radish Salad.

Ingredients for Roasted Cauliflower, Fennel & Radish Salad

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

If all cooking materials Roasted Cauliflower, Fennel & Radish Salad it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Stages Cooking 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.
   
5. Finish and Enjoy.

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