Cauliflower and fennel roast

Photographer: Georgia Glynn Smith

This cauliflower and fennel roast is a hearty side dish to rival roast potatoes. Suitable for vegetarian, dairy free and gluten free guests too.

Serves: 6

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

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2 fennel bulbs, a few fronds reserved to garnish (optional)
1 large cauliflower
3 tablespoons olive oil

Instructions

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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.

Nutrition Info (per serve)

Calories 103 cal

Kilojoules 431 kJ

Protein 4.4 g

Total fat 6.2 g

Saturated fat 0.9 g

Carbohydrates 8 g

Sugar 5.6 g

Dietary fibre 5.1 g

Sodium N/S

Calcium 44 mg

Iron 0.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.