Roasted Rosemary Cauliflower and Fennel

1 large cauliflower
2 medium fennel – with fronds
2 tbsp. panko bread crumbs
2 tbsp. parmesan – finely grated
1 tsp. fresh rosemary – finely minced
1 tsp. lemon juice – freshly squeezed
1 tbsp. white balsamic vinegar
6 tbsp. olive oil – divided
salt & pepper – a light sprinkle

Preheat the oven to 450 F. (230 C.) Slice fronds away of 2 fennel, and slice bulbs in half. Save the fronds. Slice the fennel core in a v shape and remove. Slice the fennel longways. Place into a mixing bowl.

Slice florets away from 1 head of cauliflower, and slice each in half. Add sliced cauliflower to the mixing bowl. Add 4 tbsp. olive oil and gently toss vegetables until coated.

Pour sliced cauliflower and fennel onto a baking sheet lined with Silpat or tin foil. Sprinkle it with salt and pepper.

Roast for 20-25 minutes until cauliflower bottoms are nice and brown. Remove and refrigerate in a covered container until cold – about 2-3 hours.

When ready to serve, finely grate 2 tbsp. parmesan. Finely mince 1 tsp. fresh rosemary, combine with parmesan and 2 tbsp. Panko bread crumbs in a bowl.

Place about 1 cup roasted fennel and cauliflower on 4 plates. Drizzle each with a mix of 1 tsp. lemon juice, 1 tbsp. white balsamic vinegar and 2 tbsp. olive oil. Sprinkle with rosemary-parmesan-bread crumbs. Optionally add a few fennel fronds for garnish and serve.

from: shekeepsalovelyhome.com