ROASTED CAULIFLOWER & FENNEL WITH CUMIN SEEDS
Serves : 4 /
Preparation Time : 15 Minutes /
Cooking Time : 15 - 20 Minutes
La Cornue® elements used - Château: gas oven grill position and induction burner; Cornufé: electric oven and induction burner.
Ingredients
Cauliflower
1
Fennel Bulbs
2-3
Cumin
1 T
Olive Oil
Lemon
Sheet of Baking Paper
1
Salt & Pepper
A Brush
Directions
- Preheat the grill to 2/3 of its power (about 200°C or 392°F)
- Place the baking sheet in the baking tray, brush it with olive oil and season with salt and pepper
- Cut the cauliflower into medium florets
- Cut the fennel in half and remove the heart with a knife
- Detail cauliflower florets about 2/3 mm thick as well as half fennels
- Spread them on the fried dish
- Sprinkle some lemon on the fennel and salt the whole thing
- Brush all the vegetables with olive oil and place them on the top of the oven (count about 15-20 min for a nice brown colouring, if necessary turn them over).
- In a non-stick pan, dry the cumin seeds over low heat and sprinkle over the vegetables
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