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Roasted Cauliflower, Fennel & Radish Salad
Roasted Cauliflower, Fennel & Radish Salad

Before you jump to Roasted Cauliflower, Fennel & Radish Salad recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Many of us believe that comfort foods are terrible for us and that we should keep away from them. At times, if your comfort food is basically candy or other junk foods, this is true. Otherwise, comfort foods could be very nutritious and good for you. There are some foods that actually can improve your moods when you consume them. If you feel a little bit down and you’re needing an emotional pick me up, try a number of these.

Eggs, believe it or not, are great for helping you fight depression. Just be sure that you do not toss the yolk. The egg yolk is the part of the egg that is the most important in terms of helping you cheer up. Eggs, the yolk especially, are high in B vitamins. B vitamins can be fantastic for lifting up your mood. This is because these vitamins help your neural transmitters–the parts of your brain that control your mood–run better. Try eating an egg and jolly up!

See, you don’t need to eat all that junk food when you wish to feel better! Try a few of these instead!

We hope you got benefit 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 cook it.

The ingredients needed to prepare Roasted Cauliflower, Fennel & Radish Salad:
  1. Get cauliflower
  2. You need watermelon radishes, or regular radishes
  3. Prepare bulb of fennel
  4. Take olive oil
  5. Get Salt
  6. Provide Chopped mixed fresh herbs
  7. Prepare Trader Joe's Champagne Pear vinaigrette
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.

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