-3 c. cauliflower florets
-1 sm. fennel bulb
-1 1/2 T. olive oil, divided
-Zest from 1/2 lemon
-1/4 t. sea salt
-1/4 t. pepper
-1/2 c. chickpeas, drained and rinsed if using canned
-1 t. capers, chopped
-1 T. lemon juice
-2 t. fresh dill, minced
-1/2 recipe for polenta or cooked grain (like quinoa)
Preheat oven to 425˚. Break cauliflower into small pieces and chop the fennel bulb into medium pieces.
Place in a roasting pan and drizzle with 1/2 tablespoon olive oil, lemon zest, salt, and pepper. Toss together until cauliflower is well coated.
Roast for 20 to 25 minutes until the cauliflower is tender and starting to brown.
Once the cauliflower is tender, remove the pan from the oven and add in the chickpeas, capers, lemon juice, dill, and remaining 1 tablespoon olive oil. Stir to combine everything.
Serve the mixture over polenta or tossed together with a grain. Enjoy!
From <a href="http://naturallyella check here.com/roasted-fennel-and-cauliflower-with-chickpeas/”>naturallyella, 1/15