Fennel and Cauliflower Bake
Fennel and Cauliflower Bake



  • 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 220C. 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 with the fennel seeds and some seasoning, and roast for 25 mins. Tip into an ovenproof dish and stir in the chopped cauliflower leaves and fennel fronds.
  • Blitz the sourdough into breadcrumbs and mix with the parmesan, chopped rosemary, lemon zest, 2 tbsp of olive oil and some seasoning. Sprinkle the mixture over the vegetables and bake for 15 mins, or until crisp and golden. Perfect for serving alongside baked fish or chicken dishes!
40 mins
6 as a side

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