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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 Make You Happy.

For the most part, people have been conditioned to think that “comfort” foods are not good for the body and should be avoided. However, if your comfort food is candy or junk food this is true. Otherwise, comfort foods could be very nourishing and good for you. Some foods really do raise your mood when you eat them. When you are feeling a little down and are in need of an emotional boost, test out some of these.

If you want to beat depression, try eating some cold water fish. Cold water fish like tuna, trout and wild salmon are rich in DHA and omega-3 fatty acids. DHA and omega-3s are two things that truly help the grey matter in your brain function a lot better. It’s the truth: consuming tuna fish sandwiches can actually help you fight your depression.

Now you realize that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try some of these hints 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 cook that.

The ingredients needed to prepare Roasted Cauliflower, Fennel & Radish Salad:
  1. Take 1 head cauliflower
  2. Get 6-8 watermelon radishes, or regular radishes
  3. Provide 1 bulb of fennel
  4. Take 2-3 tbsp olive oil
  5. Provide to taste Salt
  6. Prepare Chopped mixed fresh herbs
  7. Get 2-3 tbsp Trader Joe's Champagne Pear vinaigrette
Instructions 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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