-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!
-1 head of cauliflower
-Fresh thyme, to your liking
-2 bay leaves
-4 c. vegetable or chicken stock, more or less, depending on the size of the cauliflower
-1/3 c. melted butter
-Fresh cracked pepper
Preheat your oven to 400°. Trim the bottom of the cauli- flower and remove all the leaves and the stem, but with- out breaking apart. Give it a quick rinse and pat dry.
Place the cauliflower in a pot and cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.
Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper.
Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time.
Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.
Remove from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices. Enjoy!