Fibre and B Vitamin-rich cauliflower and Vitamin C-packed fennel gently roasted with a heady blend of digestive spices make this a delicious and super-nutritious veggie dish in its own right drizzled with a little Tahini or dipped into Hummus. This Cauliflower & Fennel dish is also the perfect accompaniment to lightly grilled fish such as Sea Bass and Dorada.
Top tip: Don’t be tempted to discard the cauliflower stalks – baked they are the star of the show!
Remove the stalks from a whole cauliflower but don’t throw them away. Slice the cauliflower head into thick steaks and one plump fennel bulb into quarters, lengthways.
Soak the vegetables (including the cauliflower stalks) in water and 2 tbs vinegar (to remove any lingering bugs and parasites) for five minutes and arrange on a flat sheet pan. No need to pat dry as the excess water helps create steam in the oven.
Add 3 tbsp Avocado oil to a bowl and to that 1/2 tsp fennel seeds, cumin seeds, nigella seeds and chilli flakes and pour over and rub into the vegetables.
Arrange, sprinkle with a little Himalayan salt and bake at 190 degrees celsius for around 35 minutes (turning once) until tender and golden (never charred).
