Bettina Campolucci Bordi
By Bettina Campolucci Bordi
When you roast cauliflower and fennel slowly, they become sticky and sweet. And it’s this that makes them taste so delicious.
Preheat the oven to 200°C 400°F/gas 6). Line a large oven dish or baking tray (pan) with baking parchment.
Slice the cauliflower head and fennel bulb vertically into ‘steaks’ (about 2 cm