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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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Part of


Fay
from Australia

The flavours of this are great when combined. It took way longer for the cauli and fennel to cook than stated. Good vegetarian meal on its own. Will cook again.

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