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Roasted Fennel and Cauliflower Polenta

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 2 to 3 servings 1x

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Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. Serve the mixture over polenta (as pictured) or tossed together with a grain.