Good morning here we will give you a recipe roasted cauliflower, fennel & radish salad which is delicious The way preparing it is very very easy. You just need to be careful to get results from roasted cauliflower, fennel & radish salad which has aroma and taste that able evoke our tastes.

So that the result of roasted cauliflower, fennel & radish salad, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare roasted cauliflower, fennel & radish salad delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings must exist for prepare

1. Use 1 head cauliflower
2. Use 6-8 watermelon radishes, or regular radishes
3. Prepare 1 bulb of fennel
4. Use 2-3 tbsp olive oil
5. Prepare to taste Salt
6. Prepare Chopped mixed fresh herbs
7. Use 2-3 tbsp Trader Joe's Champagne Pear vinaigrette

Add chicken broth and coconut milk and purée until very smooth. Place in skillet or pot and warm. In a large bowl, toss the cauliflower, fennel, and sausage with the garlic, olive oil, sea salt, and paprika. Serve with optional ramekin of ranch for dipping.

Step by step to cook 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. Done and ready to serve!

Wash and prepare the cauliflower, removing the florets from the stem. Lay the florets out onto the baking sheet and drizzle olive oil over the cauliflower. Then add the fennel seeds, cumin seeds, cayenne, salt and pepper. To make the cheese sauce, add the butter to a saucepan over a medium heat, once melted add the flour and stir to a thick paste. In a bowl, add florets and fennel along with ghee and toss to coat.

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