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Roasted Rosemary Cauliflower and Fennel Recipe

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4.2 from 79 reviews

This Roasted Rosemary Cauliflower and Fennel recipe is a delightful and aromatic vegetable side dish featuring the earthy flavors of cauliflower and fennel enhanced with fresh rosemary, lemon, and a crispy Parmesan-panko topping. Perfectly roasted to golden perfection, it offers a satisfying crunch alongside tender, caramelized veggies.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 large cauliflower
  • 2 medium fennel bulbs with fronds

Toppings

  • 2 tbsp panko bread crumbs
  • 2 tbsp finely grated Parmesan cheese
  • 1 tsp fresh rosemary, finely minced

Dressing & Seasoning

  • 1 tsp freshly squeezed lemon juice
  • 1 tbsp white balsamic vinegar
  • 6 tbsp olive oil, divided
  • Salt and pepper, to taste

Instructions

  1. Prepare the vegetables: Preheat your oven to 425°F (220°C). Remove the leaves and tough stems from the fennel, reserving the fronds for garnish. Cut the cauliflower into florets and slice the fennel bulbs thinly.
  2. Mix the seasoning: In a small bowl, whisk together the lemon juice, white balsamic vinegar, and half of the olive oil. Season with a light sprinkle of salt and pepper.
  3. Toss the vegetables: In a large mixing bowl, combine the cauliflower florets and sliced fennel. Drizzle the dressing over the vegetables and toss well to coat evenly.
  4. Prepare breadcrumb topping: In a separate bowl, mix the panko bread crumbs, grated Parmesan cheese, and minced fresh rosemary until combined.
  5. Arrange and top: Spread the vegetables in a single layer on a large baking sheet. Drizzle the remaining olive oil evenly over the vegetables, then sprinkle the breadcrumb mixture on top.
  6. Roast the vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes or until the vegetables are tender and golden brown, and the topping is crispy.
  7. Garnish and serve: Remove the vegetables from the oven, sprinkle with chopped fennel fronds for freshness, adjust seasoning with additional salt and pepper if desired, and serve warm.

Notes

  • Using fresh fennel fronds as garnish adds a delicate anise flavor and visual appeal.
  • Panko breadcrumbs provide a light and crispy topping compared to regular breadcrumbs.
  • White balsamic vinegar gives a subtle sweetness without overpowering the dish.
  • To make this dish vegan, substitute the Parmesan cheese with a vegan cheese alternative or nutritional yeast.
  • Ensure the cauliflower and fennel pieces are uniform in size for even roasting.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/roasted-rosemary-cauliflower-and-fennel-recipe/