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Mary Berry’s cauliflower and fennel roast

Try Mary Berry's cauliflower and fennel roast as a hearty side dish to rival roast potatoes. Suitable for vegetarian, dairy free and gluten free guests too.

Serves 6

Prep Time 10min

Cooking Time 40min

Ingredients

  • 2 fennel bulbs, a few fronds reserved to garnish (optional)
  • 1 large cauliflower
  • 3tbsp olive oil

Method

  1. Heat the oven to 220°C/fan 200°C/gas 7 and line a baking sheet with non-stick baking paper.
  2. Trim off the tops and bottoms of the fennel bulbs. Slice them in half lengthways, then into 4 to 6 wedges. Bring a pan of water to the boil, then add the wedges and boil for 5 min. Drain well.
  3. Cut the cauliflower into medium-size florets, then put them on the baking sheet with the fennel wedges. Drizzle over the oil and season well with freshly ground black pepper.
  4. Roast in the oven for 30–35 min until golden brown. Sprinkle with fennel fronds, if using, to serve.

Recipe extracted from Mary Berry’s Family Sunday Lunches (Headline, £25). Photos: Georgia Glynn Smith

Nutrition per serving

Read more on how we calculate nutrition.
103 4.4g 6.2g 0.9g 5.1g 5.6g 0g 44mg 8g 0.9mg

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