ROASTED CAULIFLOWER & FENNEL WITH CUMIN SEEDS
Serves : 4 /
Preparation Time : 15 Minutes /
Cooking Time : 15 - 20 Minutes
La Cornue® Elements Used:
- Château: gas oven, grill position and induction burner
- Cornufé: electric oven and induction burner
- Château: gas oven, grill position and induction burner
- Cornufé: electric oven and induction burner
Ingredients
Cauliflower
1
Fennel bulbs
2-3
Cumin
1 tablespoon
Olive oil
Lemon
1
Salt & pepper
to taste
sheet of baking paper
1
A brush
1
Directions
- Preheat the grill to 2/3 of its power (about 200°C or 392°F)
- Place the baking sheet in the baking tray, brush it with olive oil and season with salt and pepper
- Cut the cauliflower into medium florets
- Cut the fennel in half and remove the heart with a knife
- Detail cauliflower florets about 2/3 mm thick as well as half fennels
- Spread them on the fried dish
- Sprinkle some lemon on the fennel and salt the whole thing
- Brush all the vegetables with olive oil and place them on the top of the oven (count about 15-20 min for a nice brown colouring, if necessary turn them over).
- In a non-stick pan, dry the cumin seeds over low heat and sprinkle over the vegetables
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