I had a little fridge-spiration trying to use up my fridge leftovers (I hate wasting good food!) so I give you my Zingy Roasted Cauliflower and Fennel.

This dish is more than leftovers when you consider the nutritional value – high in Vitamin C, A & B6, Potassium, Dietary Fibre, Iron, Magnesium and Calcium this is one nutrient packed treat!

Vitamin C is great for protecting skin cells and aides the production of collagen which maintains healthy connective tissues in our bodies – our bodies can’t store this so we need it in our diets every day. Vitamin A from plant sources are called Carotenoids help prevent age related sight degeneration. Vitamin B6 is often not thought about but very important as without it we can’t store or use energy from proteins and carbohydrates – Magnesium also helps play a role in this function;. Potassium helps the body regulate how much fluid is required in all our vital organs. Iron is required by red blood cells to make haemoglobin, therefore helps in the oxygen distribution in our bodies. Calcium is probably the one that is told to us the most in our lives and is great for maintaining strong, healthy teeth and bones

So what do you think? Have I convinced you to give this tasty dish a try…?

Ingredients (Serves 2 – Main or Serves 4 – Side dish)



1 Cauliflower

1 Fennel bulb (or 2 if small)

1 Red onion

1 Carrot

40g Cashews

1 Lime

1 tsp Nigella seeds

1 tsp Yellow mustard seeds

1 tsp Coriander seeds

0.5 tsp Chilli flakes

1 tbsp Honey

Handful of fresh coriander

Instructions

Preheat the oven to 180 degrees

Break the cauliflowers into equal sized florets, coarsely chunk the fennel and red onion then throw onto a baking tray

Grind the coriander seeds into a powder and scatter over the top of the vegetables

Drizzle 1 tbsp of olive oil and the honey over the top of the vegetables

Place in the oven for 15 minutes

Chop the carrot into fairly small cubes and set aside

Chop the cashew nuts roughly, place into a hot dry pan and toast for 1-2 minutes then set aside

In the pan drizzle the remaining olive oil, nigella seeds, mustard seeds and chilli flakes, cover and wait until you hear the seeds popping for about 30 seconds before removing from the heat

Put 1 tbsp of water into pan then squeeze the lime juice into the pan and stir in

Meanwhile remove the vegetables from the oven, add the carrots and give a good stir, return to the oven for another 10 minutes

Then remove from the oven again and drizzle with the zingy lime dressing

Serve generously and scatter with the toasted cashews and some coarsely chopped fresh coriander

I like this dish very simply on it’s own but it’s also rather good with a dollop of mango chutney in a flatbread or tortilla wrap!

How did you get along with this recipe? If you have any pictures remember to tag @boolovesbaking on Instagram!

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Boo 💚

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