These are my kind of winter whites.
This dish is packed with flavor and good-for-you compounds. You’re getting a hefty dose of protein and fiber from the white beans, cancer-fighting sulfur containing compounds plus a good source of folate from the cauliflower, and finally, a good source of vitamin C, potassium and fiber from the fennel. Top that with shaved parmesan and you have a side dish to remember. If you roast the cauliflower and fennel in a cast-iron skillet, it’ll get extra caramelized and crispy. If you don’t have a skillet, a baking sheet works just fine.
Serve as a side dish for dinner, but make extras to bring for lunch the next day.
- • 2 heads fennel, cleaned, trimmed and sliced, reserving some fennel fronds (green feather-like leaves on the fennel that have a light anise flavor) for topping the finished dish
- • 1 head cauliflower, cleaned and broken into similar sized bite-sized pieces
- • 1 15.5oz can cannellini beans, drained and rinsed
- • ½ cup shaved parmesan
- • Salt
- • Pepper
- • Olive oil
- Preheat oven to 425 with the cast-iron skillet inside. Toss the fennel and cauliflower with olive oil and salt and pepper. Roast the fennel and cauliflower for 25-30 minutes in the skillet or on a baking sheet until lightly caramelized, turning the veggies over halfway through. Remove from the oven (carefully!) and toss in a large bowl with white beans and parmesan. Salt and pepper to taste. Top with the reserved fronds. Serve.