Roasted Radish and Cauliflower Salad

I can recall every time radishes came into season. My mom would make it a point to buy a large bunch to bring home for my dad. She would lovingly cut off the greens, wash and plate the radishes so they were ready by the time my dad got home. I would sit with my parents over afternoon conversation and munch down on lots and lots of radishes. Even as a kid I loved that spicy crunch; the kind that tickles your nose. I came by my spice addiction early on ;). Come every spring I find myself drawn to this spunky little vegetable. Spring is their peak season so now is the time to get them.

I pretty much think the radish is perfect in its natural state but recently I’ve seen a ton of recipes that feature roasted or sautéed radishes! At first I couldn’t buy into this idea. Why mess with perfection??? The more recipes I saw the more I began to think… maybe I’m missing something? This inspired my next recipe, Roasted Radish and Cauliflower Salad. Honestly, I’m seeing my favorite veggie in a whole new light. The radishes, once cooked, turn into sweeter more mellow version of their former selves. The cauliflower contributes not only texture but a lovely buttery flavor. The leeks in this dish really make the veggies pop with flavor. Everything is brought together nicely by the subtle nutty undertone of the balsamic vinaigrette.  


  •  1 bunch of radishes
  • 1 head of cauliflower
  • 1 large leek or 2 small leeks
  • 1/3 cup olive oil  
  • 1/2 cup balsamic vinegar
  • 1 tsp salt
  • Salt and pepper to taste 


  1. Preheat the oven to 350 degrees.
  2. Remove the stems from the radishes. Wash and slice off the tops and bottoms. Slice in half.
  3. Remove the base of the cauliflower using a knife. Wash and separate the head into florets.
  4.  Prepare the leek by cutting off the dark green ends. The dark ends may be discarded or saved for a broth. While working with the light colored end of the leek keep the base intact to help it stay together. Starting above the base, slice the stalk lengthwise. Then rotate a quarter turn and slice lengthwise again. Run the leek under cool running water to rid it of any sediment. Chop the leek as shown below. Discard the base. For visual instructions, please see this video:
  5. Place the radishes, cauliflower and leeks in a bowl. Mix with the olive oil, balsamic vinegar and salt. Mix together so everything is evenly coated.
  6. Place the vegetables in a cooking pan and roast for ~ 30 minutes or until the vegetables are easily pierced by a fork.
  7. Serve chilled with a sprinkle of salt and pepper to taste.

Nutrition Content:

  • Servings: 8 (~ 1 cup) 
  • Calories per serving: 114 cal
    • 2 grams of protein
    •  9 grams of fat
    • 8 grams of carbohydrate
      • 2 grams of fiber