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Roast Fennel & Tomato with Cauliflower Couscous
ROAST FENNEL & TOMATO WITH CAULIFLOWER COUSCOUS
Serves 4 - 6
2 bulbs of Fennel, finely sliced
5 plump ripe Vine Tomatoes, chopped into small chunks
1 red onion, finely sliced
Few sprigs of fresh Thyme
Dried (or fresh) Oregano
1 extra large or two medium Cauliflower, retaining florets only.
Jar Anchovy Olives to garnish, finely sliced
AND THIS IS WHAT YOU DO……
Arrange all veg, except cauliflower, and herbs onto roasting tray and add seasoning and olive oil.Mix very thoroughly, best to use your hands for this (don’t forget to wash them first!!).
Roast on middle shelf 180C until well cooked.
Meantime, put cauliflower florets (just a few at a time) into a food processor and whizz until it resembles couscous or semolina.
Pour couscous into a separate roasting tray and add a little olive oil and season, stir well and place on top shelf. Keep checking it frequently and stir to stop the top browning.
The cauliflower should still be creamy looking but a little golden as well - do not burn!!!
Add the sliced olives to the fennel mixture.
Serve portions of the Cauliflower couscous into serving bowls, and then a serving of the fennel mixture and olives on top.
Serve with leaves.