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Bettina Campolucci Bordi

Roasted Cauliflower & Fennel on Pea Smash

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Celebrate: Plant Based Recipes for Every Occasion
Celebrate

By Bettina Campolucci Bordi

Published 2021

  • About

When you roast cauliflower and fennel slowly, they become sticky and sweet. And it’s this that makes them taste so delicious.

Ingredients

  • 1 cauliflower head (leaves and all)
  • 1 fennel bulb
  • 2 tablespoons olive oil

Method

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

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