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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
Fennel bulbs
1 tablespoon
Olive oil
Salt & pepper
to taste
sheet of baking paper
A brush
  1. Preheat the grill to 2/3 of its power (about 200°C or 392°F)
  2. Place the baking sheet in the baking tray, brush it with olive oil and season with salt and pepper
  3. Cut the cauliflower into medium florets
  4. Cut the fennel in half and remove the heart with a knife
  5. Detail cauliflower florets about 2/3 mm thick as well as half fennels 
  6. Spread them on the fried dish
  7. Sprinkle some lemon on the fennel and salt the whole thing
  8. 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).
  9. In a non-stick pan, dry the cumin seeds over low heat and sprinkle over the vegetables
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