Name: Roasted Rosemary Cauliflower and Fennel Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 large cauliflower; 2 medium fennel bulbs with fronds; 2 tbsp panko bread crumbs; 2 tbsp finely grated Parmesan cheese; 1 tsp fresh rosemary, finely minced; 1 tsp freshly squeezed lemon juice; 1 tbsp white balsamic vinegar; 6 tbsp olive oil, divided; Salt and pepper, to taste

Jump to Recipe· 4.2 from 79 reviews

If you’re looking for a side dish that feels both homey and a little special, the Roasted Rosemary Cauliflower and Fennel Recipe is exactly what you need. This dish brings together the nutty sweetness of roasted cauliflower and the mild anise flavor of fennel, all elevated by fragrant rosemary and a hint of tang from lemon and white balsamic vinegar. Crisp panko and parmesan add a delightful crunchy topping that makes every bite exciting. It’s a simple recipe with humble ingredients that delivers big on flavor and texture, perfect for cozy dinners or impressing guests without the fuss.

Ingredients You’ll Need

The image shows two split views of fresh vegetables prepared for cooking. On the left, pale green celery stalks are halved lengthwise with their smooth, ribbed texture visible, arranged on a wooden surface with a silver knife beside them. On the right, several cauliflower florets are spread on the same wooden surface, each floret creamy white with a bumpy, textured top and a firm, pale stem, and a silver knife is placed nearby. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Roasted Rosemary Cauliflower and Fennel Recipe plays a crucial role. From the fresh herbs to the crunchy panko, every component adds some unique texture or flavor that builds the dish’s irresistible character.

1 large cauliflower: Provides a hearty base with a mild, slightly nutty flavor that roasts beautifully to caramelization.
2 medium fennel bulbs with fronds: Adds a subtle licorice note and a delicate crunch that balances the cauliflower’s earthiness.
2 tbsp. panko bread crumbs: Creates a golden, crispy topping that contrasts delightfully with the tender roasted vegetables.
2 tbsp. parmesan, finely grated: Brings savory depth and a salty kick enhancing every bite.
1 tsp. fresh rosemary, finely minced: Infuses earthy, pine-like aromas that perfectly complement roasted veggies.
1 tsp. lemon juice, freshly squeezed: Delivers a bright, zesty lift balancing the richness of the oil and cheese.
1 tbsp. white balsamic vinegar: Adds gentle acidity with a subtle sweetness, enriching the overall flavor.
6 tbsp. olive oil, divided: Essential for roasting and bringing everything together with smooth richness.
Salt & pepper, a light sprinkle: Season perfectly to enhance but never overpower the natural tastes.

How to Make Roasted Rosemary Cauliflower and Fennel Recipe

Step 1: Prep the Vegetables

Start by washing your cauliflower and fennel thoroughly. Cut the cauliflower into bite-sized florets, making sure they are evenly sized for consistent roasting. Trim the fennel bulbs, reserving some fronds for garnishing later, and cut the bulbs into wedges. This step sets the stage for the roasting to develop those wonderful caramelized flavors.

Step 2: Mix the Dressing

In a small bowl, combine 4 tablespoons of olive oil, fresh lemon juice, white balsamic vinegar, rosemary, and a pinch of salt and pepper. Whisk until everything is well blended. This simple dressing will coat the vegetables, infusing them with bright and earthy notes before roasting.

Step 3: Toss Vegetables with Dressing

In a large mixing bowl, toss the cauliflower florets and fennel wedges with the dressing. Ensure each piece is coated evenly. The olive oil helps with roasting while the hints of lemon and rosemary start penetrating the vegetables’ layers of flavor.

Step 4: Prepare the Crispy Topping

In a small separate bowl, mix the panko bread crumbs with parmesan cheese and 2 tablespoons of olive oil. This mixture will create the golden topping that adds a fulfilling crunch to the finished dish.

Step 5: Roast in the Oven

Spread the coated vegetables evenly on a baking tray lined with parchment paper. Roast in a preheated oven at 425°F (220°C) for about 25 minutes, turning halfway through. Five minutes before the end, sprinkle the panko and parmesan mixture over the veggies and return to the oven until the topping is crispy and golden brown.

How to Serve Roasted Rosemary Cauliflower and Fennel Recipe

The image shows two parts: on the left, a close-up of a white bowl filled with finely shredded pale cheese mixed with small green herb bits, a silver spoon resting inside. On the right, a white plate with golden-brown roasted cauliflower pieces, some lightly charred on the edges, sprinkled with more shredded cheese and garnished with fresh green herb sprigs. The background and surface are white marble texture, with some rosemary visible near the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Use the reserved fennel fronds to add a fresh, green touch as a garnish right before serving. A light drizzle of extra olive oil or a few shavings of parmesan can also elevate the dish visually and in flavor. These little finishing details make the plate pop with color and brightness.

Side Dishes

This Roasted Rosemary Cauliflower and Fennel Recipe pairs wonderfully with roasted chicken, grilled fish, or even a hearty grain like quinoa or farro. Its balanced flavors and textures provide a great contrast to protein-heavy mains while keeping the overall meal light and satisfying.

Creative Ways to Present

Try serving the roasted veggies on a wooden board or a rustic ceramic platter for a farm-to-table feel that’s sure to impress at dinner parties. You can also toss the roasted vegetables into a warm salad bowl and add toasted nuts or dried cranberries for an exciting twist that’s as colorful as it is tasty.

Make Ahead and Storage

Storing Leftovers

Leftover roasted cauliflower and fennel keep well in an airtight container in the refrigerator for up to 3 days. Keep the crispy topping separate if possible to preserve texture, or sprinkle fresh panko before reheating.

Freezing

This recipe freezes best without the breadcrumb topping. Store the roasted veggies in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating and add fresh toppings for best results.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for 10-15 minutes to revive the crispness and flavors. An air fryer also works wonders to restore that perfect crunch on the topping. Avoid microwaving as it can make the dish soggy.

FAQs

Can I use dried rosemary instead of fresh in this recipe?

While fresh rosemary provides the best flavor and aroma for the Roasted Rosemary Cauliflower and Fennel Recipe, you can substitute with about half the amount of dried rosemary. Just be sure to crush it finely to release more flavor.

Is it necessary to use white balsamic vinegar?

You can use regular balsamic or even apple cider vinegar, but white balsamic vinegar offers a milder, sweeter acidity that complements the roasted vegetables without overpowering them.

Can I make this recipe vegan?

Absolutely! To keep the Roasted Rosemary Cauliflower and Fennel Recipe vegan, simply omit the parmesan or replace it with a plant-based cheese or nutritional yeast for that umami punch.

What’s the best way to cut fennel for roasting?

Trim the stalks and root, then slice the bulb into wedges about 1/2 inch thick. This size ensures the fennel cooks evenly alongside the cauliflower and develops that lovely roasted texture and flavor.

Can I add other herbs to this recipe?

Definitely. Thyme or sage work beautifully with the existing flavors, giving the dish a slightly different aroma while still keeping the essence of the Roasted Rosemary Cauliflower and Fennel Recipe intact.

Final Thoughts

This Roasted Rosemary Cauliflower and Fennel Recipe is one of those dishes you’ll find yourself coming back to over and over. Easy to prepare, packed with layered flavors, and boasting a wonderful texture contrast, it has quickly become a favorite in my kitchen and I’m sure it will be in yours too. Give it a try next time you want a cozy yet impressive side that feels like a warm hug on a plate.