Roast Fennel & Tomato with Cauliflower Couscous

Roast Fennel & Tomato with Cauliflower Couscous

Roast Fennel & Tomato with Cauliflower Couscous


Serves 4 - 6


This is an unexpectedly tasty dish and inspired by my wonderful daughter, who is an adventurous and excellent cook!   


This was one of our early introductions to Vegan cookery and as she frequently reminds us, these vegetables can be substituted with no end of delicious alternatives, like white Sweet Potatoes and Heritage Beetroots




Ingredients


2 bulbs of Fennel, finely sliced

5 plump ripe Vine Tomatoes, chopped into small chunks

1 red onion,  sliced


1 Sweet Potato, cut into small chunks


1 Beetroot, cut into small chunks


Few sprigs of fresh Thyme

Dried (or fresh) Oregano

1 extra large or two medium Cauliflower, retaining florets only.

Olive Oil

Seasoning

Jar Anchovy Olives to garnish, finely sliced

 

AND THIS IS WHAT YOU DO……


  1.  Arrange all veg, except cauliflower, and herbs onto roasting tray and add seasoning and olive oil.    Mix very thoroughly, best to use your hands for this (don’t forget to wash them first!!).

  2. Roast on middle shelf 180C until well cooked.

  3. Meantime, put cauliflower florets (just a few at a time) into a food processor and whizz until it resembles couscous or semolina.

  4. Pour couscous into a separate roasting tray and add a little olive oil and season, stir well and place on top shelf.   Keep checking it frequently and stir to stop the top browning.

  5. The cauliflower should still be creamy looking but a little golden as well - do not burn!!

  6. Add the sliced olives to the fennel mixture.

  7. Serve portions of the Cauliflower couscous into serving bowls, and then a serving of the fennel mixture and olives on top.

  8. Serve with leaves.

 


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