Now that it’s cloudy, dark, cool, and damp I don’t mind putting my oven to work.
In other words, let’s roast and bake away!
Raw radishes have quite the bite, but I do love them sliced thin and pickled (taco topper heyyy), or roasted until tender and mellow.
Crispy roasted cauliflower is another veggie favorite of mine, so I figured why not combine the two?
Simply let those guys hang out in the oven until golden and deletable, then season with a squeeze of zesty fresh lemon juice, plus pink sea salt and cracked black pepper, of course.
Sprinkle with toasted panko for bonus points.
P.S. Radishes can vary greatly in size, so roast whole if they’re tiny suckers, halve them if they’re of the average variety, and quarter those babies up if they’re large and in charge. As long as everyone’s about the same proportion—for even roasting purposes—you’re good to go.
P.P.S. Make sure your veggies are spaced apart while roasting so they get nice and krispy with a “k”!
P.P.P.S. And boy do they shrink… the bowl in my photographs is what I was left with after popping 3 cups of raw veggies in the oven. (Needless to say I inhaled them all in one sitting, he he.)
P.P.P.P.S. Yes it’s a pain in the ask to get decent photos when it’s dark and dreary out, but I’m doing my best peeps!!
Roasted Radishes & Cauliflower
Ingredients
- 1 1/2 cups medium-small cauliflower florets
- 1 1/2 cups halved medium radishes (I used multicolor)
- 2 to 3 teaspoons extra virgin olive oil, or enough to lightly coat vegetables
- Fresh lemon juice, to taste
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Instructions
- Heat oven to 425.
- Line a rimmed large metal baking pan with parchment paper.
- Toss the cauliflower, radishes, and olive oil together until the vegetables are lightly coated in an even layer of oil.
- Roast for 20 minutes, then flip and roast another 15 minutes, or until very tender and golden brown.
- Season with salt and pepper, along with a squeeze of fresh lemon juice.