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Whether you are an university student simply beginning your very own cooking experiments or a seasoned chef with numerous dinner events under your belt, there is always something brand-new to learn about cooking. We hope these Roasted Cauliflower, Fennel & Radish Salad recipe and tips can help you in your kitchen area tonight, as well as get used to wonderful home-cooked meals.

Use cauliflower.
You need watermelon radishes, or regular radishes.
Provide bulb of fennel.
Provide olive oil.
Use Salt.
Prepare Chopped mixed fresh herbs.
You need to prepare Trader Joe's Champagne Pear vinaigrette.

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..
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..
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..
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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