Roasted watermelon radishes with cauliflower. Sooo delicious together. Roast them with a little olive oil, garlic and umami powder. (flavor enhancer made from shitake mushrooms) Grated Asiago cheese adds that extra pop of flavor to make this dish beyond good.
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I have a new favorite vegetable. During a trip to a local Farmers Market, I spotted these watermelon radishes a few weeks ago. I’ve been in love ever since with their vibrant Fuschia color and super mild flavor. I’ve been indulging my new love affair by adding them to salads and sandwiches. I’ll confess they are so good that the first time I roasted them with cauliflower, I ate the whole pan by myself. That was all I had for dinner.
I eat them for breakfast on toast with a sliced boiled egg. One slice is enough to cover a whole piece of bread. These beauties are 4 inches across. Farmer Fred’s favorite way to enjoy them is sliced with salt. If you can find them, go for it and buy them.
What Do I Need to Make Roasted Watermelon Radishes with Cauliflower?
For starters, you will need fresh cauliflower and watermelon radishes. Watermelon radishes are hard to locate if you can’t find them purchase regular radishes and cut them in half before roasting. Toss with extra virgin olive oil and some fresh minced garlic. A generous grind of salt and pepper, and don’t forget the umami powder. Finish with grated asiago cheese before serving.
What is Umami powder?
Umami powder is ground-up dried shiitake mushrooms. The secret savory taste in this dish resulting in a delicious depth and richness to the dish. Umami translated from Japanese means savory deliciousness. It is true to it’s name. Find it HERE or in Shop my Kitchen.
How do I make Roasted Watermelon Radishes with Cauliflower?
Start with Florets of fresh or frozen cauliflower. Yes, you can use frozen cauliflower. Don’t defrost it before roasting. It goes from the freezer to the roasting pan and into the oven. Cut the watermelon radish into 1/4 inch thick wedges. Toss the cauliflower and radishes with the rest of the ingredients and spread on a roasting pan. Roast 20 – 25 minutes, until just slightly tender with a little crunch. Remove from the oven and sprinkle on the grated asiago cheese. Use gruyere or parmesan cheese if you don’t have asiago. Serve hot.
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- 3 cups cauliflower florets
- 3 cups radish cut into wedges
- 2 tbsp olive oil extra virgin
- 3 cloves garlic minced
- 1 tbsp umami powder (flavor enhancer)
- salt and pepper to taste
- ⅓ cup Asiago cheese (see notes) fine grated
- Preheat oven to 425°
- Toss the cauliflower, radish wedges, garlic, and umami powder with the olive oil.
- Salt and Pepper to taste.
- Roast at 425° on a parchment-lined baking sheet for 20 - 25 minutes
- When the veggies are fork-tender sprinkle with the asiago cheese and serve.
This Post Has 4 Comments
when do you put the umami in?
I use it as a flavor enhancer in savory dishes. Soups, casseroles, and on meat. (just realized I misread the question) I add it to the cauliflower and radishes before roasting.
You didn’t answer the other reader’s question. When in this recipe do you use the umami? With the salt and pepper before you roast the veg? Or with the Asiago after you roast the veg? You list the umami with the other ingredients, but in your directions, you never mention the umami.
Hello, and Thank you for spotting the oversight. The umami powder is tossed with radishes, cauliflower, garlic, and olive oil before roasting. The asiago cheese is added at the ends. I have made the corrections to reflect these instructions.