{"id":8859,"date":"2017-08-17T16:45:53","date_gmt":"2017-08-17T04:45:53","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=8859"},"modified":"2019-03-12T12:16:58","modified_gmt":"2019-03-11T23:16:58","slug":"roasted-cauliflower-fennel-chilli","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/roasted-cauliflower-fennel-chilli\/","title":{"rendered":"Roasted Cauliflower with Fennel and Chilli"},"content":{"rendered":"

This is a staple around my place – delicious roasted cauliflower with fennel and chilli. Cauliflower florets are drizzled with olive oil and coated in cumin and chilli flakes, then roasted till golden. And to top it off, shallots and fennel fried with ample garlic. Equally as yum made with Brussel’s sprouts when in season.<\/em><\/p>\n

\"Plate<\/p>\n

Last week I had a few days in Sydney with my partner, a much needed mini-break. It’s been a good three years now since we left, and it was so nostalgic walking around our own hood. It still feels like home! And that weather! What winter?! I don’t think there’s much I haven’t missed about Aus (with the exception perhaps of the creepy crawlies, Ibis birds (super weird little foragers they are) and having to walk past the fish markets on the way to work).<\/p>\n

We had family time, and foodie time, of course. I finally tried the divine little raw chocolates by Loco Love (who I’ve admittedly been stalking on Instagram for a fair while), popped into Orchard St to smell all the pretty things (in love with the Ayu’s scented oils) and devoured vegan eggs benedict (a genius coconut meat ‘egg’ filled with a sweet potato ‘yolk’) at Sadhana Kitchen.<\/p>\n

I totally disengaged from both emails and social media over those few days – bliss! And it is so much nicer to really be in the present moment on holiday, without checking your phone or getting lost in scrollsville. Sometimes I feel like the internet is this wonderful nervous system connecting the entire world, and others, a black hole or vortex that pulls you in and swallows you whole.<\/p>\n

Anyway. Onto today’s recipe, shall we?<\/p>\n

\"Dinner<\/p>\n

Most nights, we don’t eat fancy, it’s often a few simple dishes bought together and shared with plenty left over for lunch. Every now and then my man craves really full on hearty fare like pesto pasta<\/a>, curry<\/a>, or lasagne<\/a>. But mostly, it’s these simple dishes that get us through the week.<\/p>\n

So I thought I’d share this yummy roasted cauliflower number, I make this regularly, sometimes interchanging the cauli for Brussel’s sprouts (equally as YUM). You simply cut the cauli up into tiny florets, drizzle in olive oil then roast with plenty of chilli flakes and cumin seeds. To jazz it up, I fry a little shallot with a fennel bulb, lots of garlic and more, fresh chilli. It’s quick and easy and a serious taste explosion.<\/p>\n

[bctt tweet=\"Quick and easy Roasted Cauliflower with Fennel and Chilli. Recipe here!\" username=\"laurenglucina\"]<\/p>\n

\"Close<\/p>\n

To make it a complete meal, I might serve it with the following:<\/p>\n