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Ingredients
Method
- 1 cauliflower
- 2 fennel bulbs, fronds reserved
- 3 tbsp olive oil
- 1 tsp fennel seeds
- 1 slice of sourdough bread
- 1 chopped rosemary sprig
- 3 tbsp grated parmesan
- 1 lemon, zest only
- Preheat the oven to 180C. Cut the cauliflower into small florets and slice the fennel into wedges, then scatter over a baking tray and drizzle with 1 tbsp of olive oil. Sprinkle both with the fennel seeds and some salt, and roast for cauliflower for 25 mins, and separately the fennel for 20 mins. Tip into an ovenproof dish and stir in the chopped cauliflower leaves and fennel fronds.
- Blitz the sourdough into breadcrumbs and mix with chopped rosemary, lemon zest, 2 tbsp of olive oil and 2 pinches of salt. Sprinkle the mixture over the vegetables and bake for 15 mins, or until crisp and golden. Remove from oven and top with grated Parmesan. Perfect for serving alongside baked fish or chicken dishes!
40 mins
6 as a side
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