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Roasted Fennel and Cauliflower with Chickpeas

Roasted Fennel and Cauliflower with Chickpeas

Roasted Fennel and Cauliflower with Chickpeas is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 3 Servings
Tags: Vegan
Health Score: 46 %

Ingredients:

1 teaspoon

capers
3 cups

cauliflower florets
1/2 cup

chickpeas
1

fennel bulb
2 teaspoons

fresh dill
1 tablespoon

lemon juice
1/2

lemon zest
1 - 1/2 tablespoons

olive oil
1/4 teaspoon

pepper
1/4 teaspoon

sea salt

Instructions:

  1. Preheat oven to 42

  2. Break cauliflower into small pieces and chop the fennel bulb into medium pieces.

  3. Place in a roasting pan and drizzle with 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.

  4. Serve the mixture over polenta (as pictured) or tossed together with a grain.

Wine Pairing :