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A plate of cauliflower and fennel surrounded by ivy on a table.
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5 from 1 vote

Roasted Rosemary Cauliflower and Fennel

This nutritious roasted cauliflower and fennel recipe makes an elegantly simple first course that will delight your dinner guests. 
Prep Time10 minutes
Cook Time25 minutes
Cooling time1 hour
Total Time1 hour 35 minutes
Course: Salad
Cuisine: International
Diet: Vegetarian
Servings: 4 people
Calories: 348kcal
Author: Genevieve Morrison

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.

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.
The cauliflower and fennel will last nicely in a sealed, refrigerated container for 2-3 days.

Nutrition

Serving: 8ounces | Calories: 348kcal | Carbohydrates: 26g | Protein: 9g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 5mg | Sodium: 298mg | Potassium: 1147mg | Fiber: 8g | Sugar: 10g | Vitamin A: 251IU | Vitamin C: 116mg | Calcium: 210mg | Iron: 2mg