Roasted Cauliflower & Fennel with Raisins in a Creamy Sauce
I believe that roasted cauliflower is so much tastier than the standard ‘boiling’ version.
Roasted fennel, on the other hand, tastes so much different than when eaten raw. It loses its aniseed flavour and becomes almost sweet. Well, that’s, in short, the power of caramelising. Toss it in with some creamy lemony sauce, spice up with chilli flakes and a match made in heaven pops up on your plate.
Equipment: roasting tray, baking paper, blender
Prep time: 10 min
Cooking time: 20 min
- 1 cauliflower; leaves removed, chopped into small florets
- 1 large or 2 small fennels, leaves removed, sliced
- 2 tbsp. rapeseed oil
- 20g raisins
- 30g cashews, soaked for 2h
- 2 tbsp. tahini
- Juice of one lemon
- ½ tsp. turmeric
- 1 tsp. chilli flakes
- ½ tsp. smoked paprika
- 250ml of rice milk (or any other plant milk of your choice)
- Freshly ground black pepper
1. Preheat the oven to 220°C.
2. Line your roasting tray with baking paper and, using a silicon pastry brush, paint it with the rapeseed oil. Evenly spread the cauliflower and fennel on top of it and toss it a couple of times to cover with oil. Place in the oven and roast for 20 min or until golden.
3. Place the raisins in a small bowl and pour over them boiling water, enough to cover them. Soak for 10 minutes. Drain and set aside.
4. Place the cashews, tahini, lemon juice, turmeric, smoked paprika and rice milk into a blender and blitz until smooth. Transfer to a salad bowl.
5. Once baked, add the cauliflower and fennel into the salad bowl. Add the raisins, then sprinkle over the chilli flakes and grind some black pepper on top and gently stir it all in together.
6. Tastes good served warm or cold.