This nutritious roasted cauliflower and fennel recipe makes an elegantly simple first course that will delight your dinner guests.
The cauliflower and fennel is roasted and cooled, drizzled in lemon, olive oil, and white balsamic vinegar, then sprinkled with minced rosemary, parmesan, and crispy bread crumbs. It’s an easy recipe with bright flavors that can be served any time of year!
Roasted Rosemary Cauliflower and Fennel
This is a beautifully original recipe that I’m so excited to share! I’ve never seen my dinner guests swoon over a salad like they did over this one. Seasoned only with a sprinkle of salt and pepper, it needs no more flavors than the simple dressing.
I made this recipe for my St. Patrick’s Day dinner this year. I wanted a country cottage-style meal with in-season vegetables and garden-fresh flavors. This recipe was the first course, then I served a thick lamb stew with colcannon (Irish mashed potatoes with kale) and salted whisky caramel bread pudding for dessert.
Once the cauliflower and fennel is cooled, it takes just 3 minutes to assemble the salad on plates and serve. It can be made a whole 2-3 days ahead too!
Ingredient Notes
white balsamic vinegar – Don’t substitute with dark balsamic vinegar, or the recipe won’t look very appetizing. You can substitute with white wine vinegar or apple cider vinegar.
parmesan – You can also use grated asiago, gruyere, or white sharp cheddar. Just be sure to use a fine grater.
rosemary – Use only fresh rosemary leaves, and not stems.
lemon – Use fresh-squeezed lemon juice, not bottled.
panko – I used panko bread crumbs for this recipe, but you can also use crushed crackers or melba toast, crushed into fine crumbs.
How to Make This Recipe – Step by Step
1. Preheat oven to 450 F. (230 C.) Slice fronds away of 2 fennel, and slice bulbs in half. Save the fronds.
2. Slice the fennel core in a v shape and remove.
3. Slice the fennel longways. Place into a mixing bowl.
4. Slice florets away from 1 head of cauliflower, and slice each in half.
5. Add sliced cauliflower to the mixing bowl. Add 4 tbsp. olive oil and gently toss vegetables until coated.
6. Pour sliced cauliflower and fennel onto a baking sheet lined with Silpat or tin foil. Place cauliflower florets cut side-down. Sprinkle with salt and pepper.
7. Roast for 20-25 minutes until cauliflower bottoms are nice and brown. Remove and refrigerate in a covered container until cold – about 1 hour.
8. When ready to serve, finely grate 2 tbsp. parmesan.
9. Finely mince 1 tsp. fresh rosemary, combine with parmesan and 2 tbsp. Panko bread crumbs in a bowl.
10. Place about 1 cup roasted fennel and cauliflower on 4 plates. Drizzle each with a mix of 1 tsp. lemon juice, 1 tbsp. white balsamic vinegar and 2 tbsp. olive oil. Sprinkle with rosemary-parmesan-bread crumbs. Optionally add a few fennel fronds for garnish and serve.
Recipe Notes
After 20 minutes, check that the cauliflower isn’t getting too brown on top. You don’t want the vegetables to be overcooked. If they’re just gently brown, let them roast for 5 more minutes.
If you don’t have a fine cheese grater, I suggest you chop the cheese into teeny pieces after grating. It just looks prettier.
The cauliflower and fennel will last nicely in a sealed, refrigerated container for 2-3 days.
For more inspiration, subscribe to my newsletter, and follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
What to Serve with This Recipe
Roasted Rosemary Cauliflower and Fennel
Equipment
- 1 sharp knife and cutting board
- 1 baking sheet lined with Silpat or tin foil
- 1 large mixing bowl
- 1 fine cheese grater
Ingredients
- 1 large cauliflower
- 2 medium fennel – with fronds
- 2 tbsp. panko bread crumbs
- 2 tbsp. parmesan – finely grated
- 1 tsp. fresh rosemary – finely minced
- 1 tsp. lemon juice – freshly squeezed
- 1 tbsp. white balsamic vinegar
- 6 tbsp. olive oil – divided
- salt & pepper – a light sprinkle
Instructions
- Preheat oven to 450 F. (230 C.) Slice fronds away of 2 fennel, and slice bulbs in half. Save the fronds. Slice the fennel core in a v shape and remove. Slice the fennel longways. Place into a mixing bowl.
- Slice florets away from 1 head of cauliflower, and slice each in half. Add sliced cauliflower to the mixing bowl. Add 4 tbsp. olive oil and gently toss vegetables until coated.
- Pour sliced cauliflower and fennel onto a baking sheet lined with Silpat or tin foil. Sprinkle with salt and pepper.
- Roast for 20-25 minutes until cauliflower bottoms are nice and brown. Remove and refrigerate in a covered container until cold – about 2-3 hours.
- When ready to serve, finely grate 2 tbsp. parmesan. Finely mince 1 tsp. fresh rosemary, combine with parmesan and 2 tbsp. Panko bread crumbs in a bowl.
- Place about 1 cup roasted fennel and cauliflower on 4 plates. Drizzle each with a mix of 1 tsp. lemon juice, 1 tbsp. white balsamic vinegar and 2 tbsp. olive oil. Sprinkle with rosemary-parmesan-bread crumbs. Optionally add a few fennel fronds for garnish and serve.
Leave a Reply