Cauliflower and fennel bake recipe
Roast up fennel and cauliflower to make this delightful bake. Our no-waste recipe uses everything from root to stem – and with a crisp cheesy topping, it's simply delicious as a veggie main or as a side dish.
See method- Serves 6
- 15 mins to prepare and 35-40 mins to cook
- 141 calories / serving
Ingredients
- 1 whole cauliflower
- 2 small fennel bulbs, with tops reserved
- 3 tbsp olive oil
- 1 tsp fennel seeds
- 1 slice of sourdough
- 1 sprig fresh rosemary, chopped
- 3 tbsp grated Parmesan or vegetarian hard cheese
- 1 lemon, zested
- 1 tbsp fresh rosemary, chopped
Each serving contains
- Energy
- 590kJ 141.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 4g
of the Reference intake
Carbohydrate 11.3gProtein 6.3gFibre 2.1g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Cut the cauliflower into small florets and slice the fennel bulbs into wedges, reserving the cauliflower leaves and fennel tops.
- Scatter the veg over a baking sheet, drizzle with 1 tbsp olive oil, sprinkle with the fennel seeds and season. Roast for 25 mins, then tip into an ovenproof dish. Chop the cauliflower leaves and fennel tops and tuck between the roasted veg.
- In a food processor, blitz the sourdough slice into breadcrumbs, then mix with the chopped rosemary, hard cheese, lemon zest, 2 tbsp olive oil and seasoning.
- Sprinkle over the veg, along with the fennel tops and leftover rosemary. Bake for 10-15 mins, until crisp and golden.
- See more Vegetarian recipes
