Roast fennel and cauliflower with white beans and parmesan via JennySheaRawn.comRoasted fennel and cauliflower with white beans and shaved parmesan. Who says monochromatic food has to be boring.

fennel cauliflower and white beans via JennySheaRawn

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.

Roasted Fennel and Cauliflower with White Beans and Shaved Parmesan

Yield: 6

Roasted Fennel and Cauliflower with White Beans and Shaved Parmesan

Ingredients

  • • 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

Instructions

  1. 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.
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