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ROASTED CAULIFLOWER FENNEL & BEETS

ROASTED-CAULIFLOWER-FENNEL-&-BEETS

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Description

My go to weeknight side is roasted veggies. And today I just rummaged through the refrigerator draw to see what I had. This is the end result.

It’s an amazing combo of roasted beets, fennel, onion and cauliflower. The fennel seeds just add a brilliant fresh note and surprisingly work well with the other spices.

I am serving it as a room temperature salad so I’ve topped it with toasted pine nuts and fresh mint. But you can also serve them warm out of the oven alongside your main.

xxx Chef MM

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ROASTED CAULIFLOWER FENNEL & BEETS






US (Imperial)


Print Ingredients

2 beets- skin on cut into 8ths

1 fennel bulb - cut into large chunks

1 red onion cut into chunks

1 large head of cauliflower- cut into large florets

¼ cup olive oil

3 TBS apple cider/balsamic vinegar

1 TBS Dijon Mustard

1 TBS Basil

1 TBS brown sugar

1 tsp turmeric

1 tsp fennel seeds

Lots of Coarse salt and black pepper

1/3 cup of pine nuts - lightly toasted

Good quality Italian olive oil to finish

Handful of chopped mint to garnish



Instructions

Preheat the oven to 400 F

Cut all the veggies and place them in a large bowl. Add the olive oil, vinegar, mustard, basil, brown sugar, turmeric, fennel seeds coarse salt and black pepper. Mix the veggies to coat evenly.

Place the veggies on one or 2 baking sheet. Roast on the middle rack of the oven for 45 mins -1 hour turning mid-way during cooking until golden and caramelized.

Dry toast some pine nuts in a frying pan on the stove for 3-4 minutes watching they don’t burn.

Just before serving drizzle the veggies with a good quality olive oil and garnish with some fresh chopped mint and the toasted pine nuts.

CHEF’S TIP
Serve them room temperature or warm alongside your main.

SERVES 4





EU (Metric)


Print Ingredients

2 beets- skin on cut into 8ths

1 fennel bulb - cut into large chunks

1 red onion cut into chunks

1 large head of cauliflower- cut into large florets

¼ cup olive oil

3 TBS apple cider/balsamic vinegar

1 TBS Dijon Mustard

1 TBS Basil

1 TBS brown sugar

1 tsp Turmeric

1 tsp fennel seeds

Lots of Coarse salt and black pepper

1/3 cup of pine nuts - lightly toasted

Good quality Italian olive oil to finish

Handful of chopped mint to garnish



Instructions

Preheat the oven to 200 C

Cut all the veggies and place them in a large bowl. Add the olive oil, vinegar, mustard, basil, brown sugar, turmeric, fennel seeds coarse salt and black pepper. Mix the veggies to coat evenly.

Place the veggies on one or 2 baking sheet. Roast on the middle rack of the oven for 45 mins -1 hour turning mid-way during cooking until golden and caramelized.

Dry toast some pine nuts in a frying pan on the stove for 3-4 minutes watching they don’t burn.

Just before serving drizzle the veggies with a good quality olive oil and garnish with some fresh chopped mint and the toasted pine nuts.

CHEF’S TIP
Serve them room temperature or warm alongside your main.

SERVES 4




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