(for the original text of this post about eating at home, see here. I realized after the fact it was a bit off the cuff rant-y and didn’t really fit the recipe! I’m going to chalk this one up to pregnancy hormones.)
This recipe started out more about the polenta and less about the cauliflower but soon transformed into a dish where the polenta isn’t even needed (a grain, like quinoa, would be just as wonderful and make this dish a good lunch). I love roasted cauliflower and the added roasted fennel is a bonus. M is always a bit suspect when he see’s capers (I believe he thinks they are something else, less pleasant) and so I tend to chop the capers. Of course, if you are a fan, leave whole and maybe even add an extra teaspoon. Print
- 3 cups cauliflower florets
- 1 small fennel bulb
- 1 1/2 tablespoons olive oil, divided
- Zest from 1/2 lemon
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/2 cup chickpeas, drained and rinsed if using canned
- 1 teaspoon capers, chopped
- 1 tablespoon lemon juice
- 2 teaspoons fresh dill, minced
- 1/2 recipe for polenta or cooked grain (like quinoa)
- Preheat oven to 425˚. Break cauliflower into small pieces and chop the fennel bulb into medium pieces. Place in a roasting pan and drizzle with 1/2 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.
- Serve the mixture over polenta (as pictured) or tossed together with a grain.