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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 have been taught to think that comfort foods are not good and are to be avoided. Sometimes, if the comfort food is a high sugar food or some other junk food, this is very true. Other times, however, comfort foods can be totally nourishing and it’s good for you to consume them. There are several foods that, when you consume them, can better your mood. If you seem to be a little bit down and in need of an emotional pick me up, try several of these.

If you want to fight depression, try consuming some cold water fish. Salmon, herring, tuna fish, mackerel, trout, etc, they’re all high in omega-3 and DHA. These are two substances that promote the quality and function of the gray matter in your brain. It’s true: eating a tuna fish sandwich can greatly elevate your mood.

You can see, you don’t need to eat junk food or foods that are terrible for you just so to feel better! Test out these suggestions instead!

We hope you got benefit from reading it, now let’s go back to roasted cauliflower, fennel & radish salad recipe. To make roasted cauliflower, fennel & radish salad you need 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Roasted Cauliflower, Fennel & Radish Salad:
  1. Provide 1 head cauliflower
  2. Use 6-8 watermelon radishes, or regular radishes
  3. Provide 1 bulb of fennel
  4. Prepare 2-3 tbsp olive oil
  5. You need to taste Salt
  6. Provide Chopped mixed fresh herbs
  7. Prepare 2-3 tbsp 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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