I just can’t seem to get enough roasted vegetables in the winter and this roasted cauliflower, radish + fennel side dish does not disappoint. I love how easy roasted vegetables are to throw together on a busy weekday and I always make extra so we have leftovers to enjoy the next day. Cauliflower is by far my favorite vegetable to roast and when combined with radish and fennel the flavor is amazing. If you have never roasted radishes before you should give it a try. The peppery flavor transitions into a subtle sweetness that is comparable to a roasted turnip. The fennel crisps up and adds a nice crunch to the dish. Be sure to save some fennel fronds for a pretty garnish and added flavor. Enjoy!
Roasted Cauliflower, Radish + Fennel
Author: Katie at WHOLELOVELYLIFE.COM
Recipe type: Salads + Sides
Prep time:
Cook time:
Total time:
Serves: 4 servings
Autoimmune Protocol, Paleo, Vegan, Vegetarian, Refined Sugar Free, Whole 30, 21 Day Sugar Detox, Dairy Free, Gluten Free, Grain Free, Pescatarian
Ingredients
- 1 head cauliflower (I used Orange for added color)
- 1 fennel bulb
- 8 radishes
- 2 Tbsp olive or avocado oil
- ½ tsp sea salt
- 1-2 Tbsp chopped fennel fronds
Instructions
- Wash and chop cauliflower into even sized pieces.
- Wash and slice fennel into thin strips.
- Wash and cut radishes into even sized pieces.
- Toss in olive oil and lay out on a baking sheet. Sprinkle with sea salt.
- Chop fennel fronds and set aside.
- Bake for up to 30 min or until golden brown at 435 degrees.
- Plate and sprinkle with fennel fronds.
Notes
Use organic whenever you can!