Roasted Rosemary Cauliflower and Fennel Recipe
This Roasted Rosemary Cauliflower and Fennel recipe offers a deliciously crispy and aromatic vegetable side dish. Featuring roasted cauliflower and fennel tossed with olive oil and seasonings, then topped with a fragrant rosemary, parmesan, and panko bread crumb mixture, it’s perfect for a flavorful, elegant accompaniment to any meal. The preparation includes roasting the vegetables until caramelized, chilling them for enhanced texture, and finishing with a fresh vinaigrette and crunchy topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 large cauliflower
- 2 medium fennel bulbs (with fronds)
Seasonings and Finishing
- 2 tbsp. panko bread crumbs
- 2 tbsp. parmesan, finely grated
- 1 tsp. fresh rosemary, finely minced
- 1 tsp. lemon juice, freshly squeezed
- 1 tbsp. white balsamic vinegar
- 6 tbsp. olive oil, divided
- Salt & pepper, to taste
Instructions
- Prepare the vegetables: Preheat your oven to 450°F (230°C). Slice the fronds off two fennel bulbs and set them aside for garnish. Slice each fennel bulb in half lengthwise and remove the core with a V-shaped cut. Then slice the fennel halves lengthwise and place them in a mixing bowl.
- Cut the cauliflower: Separate florets from one large cauliflower head and slice each floret in half. Add the sliced cauliflower florets to the bowl with the fennel. Drizzle with 4 tablespoons of olive oil and gently toss until all vegetables are evenly coated.
- Season and arrange for roasting: Spread the coated vegetables evenly onto a baking sheet lined with a Silpat or tin foil. Lightly sprinkle salt and pepper over the vegetables for seasoning.
- Roast the vegetables: Roast in the preheated oven for 20 to 25 minutes until the bottoms of the cauliflower are nicely browned and caramelized. Remove from the oven and transfer the roasted vegetables to a covered container. Refrigerate until fully chilled, about 2 to 3 hours.
- Prepare the topping: When ready to serve, finely grate 2 tablespoons of parmesan cheese. In a bowl, combine the grated parmesan, 2 tablespoons panko bread crumbs, and 1 teaspoon minced fresh rosemary. Mix well to create the crispy topping.
- Make the dressing and plate: In a small bowl, whisk together 1 teaspoon lemon juice, 1 tablespoon white balsamic vinegar, and 2 tablespoons olive oil. Place about 1 cup of the cold roasted fennel and cauliflower onto each of four plates. Drizzle the dressing evenly over the vegetables.
- Finish and serve: Sprinkle the rosemary-parmesan-panko mixture over the dressed vegetables. Garnish with reserved fennel fronds for a fresh, decorative touch. Serve immediately and enjoy this elegant, flavorful side dish.
Notes
- Chilling the roasted vegetables before serving helps to firm up their texture and meld the flavors.
- Use a Silpat or foil to prevent sticking and make cleanup easier.
- If you prefer a vegetarian option, verify parmesan cheese is vegetarian-friendly or substitute with nutritional yeast.
- Panko breadcrumbs add a nice crunch but can be omitted for a lower-carb variation.
- Fresh rosemary is key for the aromatic flavor, but dried rosemary can be used in a pinch, although the flavor will be less vibrant.
- White balsamic vinegar provides subtle sweetness without overpowering the dish, but regular balsamic vinegar may be substituted if needed.
