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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This cauliflower and fennel roast is a hearty side dish to rival roast potatoes. Suitable for vegetarian, dairy free and gluten free guests too.
1 Heat the oven to 220°C/fan 200°C/gas 7 and line a baking sheet with non-stick baking paper.
2 Trim off the tops and bottoms of the fennel bulbs. Slice them in half lengthways, then into 4 to 6 wedges. Bring a pan of water to the boil, then add the wedges and boil for 5 min. Drain well.
3 Cut the cauliflower into medium-size florets, then put them on the baking sheet with the fennel wedges. Drizzle over the oil and season well with freshly ground black pepper.
4 Roast in the oven for 30–35 min until golden brown. Sprinkle with fennel fronds, if using, to serve.
Calories 103 cal
Kilojoules 431 kJ
Total fat 6.2 g
Saturated fat 0.9 g
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