Fennel is relatively new to my kitchen. Cooked fennel adds a delicate, distinctive flavor that can complement a variety of dishes from proteins to salads to soups.
In the oven, this crunchy, aromatic veggie softens and becomes milder in taste. Many people discard the fronds (tops that resemble dill). However, you can save them and add them as you would a fresh herb- atop salads, tucked into proteins like chicken or fish or to warming vegetable soups in the colder months.
Nutrition:
Fennel: You can pick up peak season fennel in the fall and winter months. Fiber, potassium and vitamin C are three nutrient standouts in this unique produce.
Cauliflower:This cruciferous vegetable boast vitamin C and vitamin K in significant amounts. It’s potent antioxidant content has been attributed to cardiovascular protection and anti-inflammatory support.
- 1 head of cauliflower, cored and cut into 1-inch florets
- 1 medium onion, cut into 1-inch pieces
- 1 fennel bulb, halved and cut into 1-inch wide wedges
- 4 garlic cloves
- 2 tablespoons olive oil
- Fennel fronds for garnish
- Preheat the oven to 450 F.
- Add cut veggies to a large bowl and coat evenly with olive oil.
- Spread veggies evenly on a lined baking sheet and roast for about 25-30 minutes.
- Garnish with fennel fronds and serve.
