Roasted Cauliflower with Fennel and Chilli
Quick and easy Roasted Cauliflower with Fennel and Chilli. Equally as yum made with Brussel’s sprouts when in season.
- 1 head of cauliflower
- Olive oil a drizzle
- Cumin seeds a sprinkle
- Chilli flakes a sprinkle
- 1 shallot
- 1 fennel bulb
- 1 inch or more fresh red chilli deseeded
- 3 large cloves garlic
Pre-heat oven at 170˚C (338˚F). Remove leaves and tough stalks and cut the cauliflower into very small florets. Place on a baking tray lined with baking paper and drizzle with olive oil.
Sprinkle cumin seeds and chilli flakes over the top, then bake (force fan) for about 20 minutes, tossing half way through.
Meanwhile, heat a little more olive oil in a pan/skillet, and add finely diced shallot. Cook till softened and add finely sliced fennel bulb. Once soft and a little caramelised, add finely minced garlic and sliced fresh chilli. Cook till fragrant.
Combine the roasted cauliflower with the shallot, fennel and chilli mixture and serve.
Calories: 76kcalCarbohydrates: 14gProtein: 4gFat: 2gSodium: 75mgFiber: 5gSugar: 6gCalcium: 70mgIron: 1.3mg