Roasted Cauliflower with Fennel

This simple yet flavorful side dish combines tender roasted cauliflower with sweet, aromatic fennel. Tossed in avocado oil, lemon, and spices, the vegetables roast until caramelized and golden, bringing out their natural sweetness. Bright citrus notes balance the richness, making it a versatile side for chicken, pork, or fish — or a delicious vegetarian dish on its own.

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Prep Time 15

Cook Time 30

Ingredients

1 head cauliflower, cut into small florets
1 fennel bulb
3 tbsp avocado oil
1 tsp kosher salt
1/2 tsp cracked pepper (I recommend a mixed pepper blend here)
1 tsp garlic powder
1 tsp onion powder
Zest and juice of 1 lemon

Instructions

Prep the fennel:
Remove the stalks and fronds from the fennel bulb, then slice them into small rounds.
Quarter the fennel bulb and thinly slice it.
Prep the cauliflower:
Cut the cauliflower into small, even-sized florets so they roast evenly.
Season:
In a large bowl, toss the cauliflower and fennel pieces with avocado oil, salt, cracked pepper, garlic powder, onion powder, and the zest and juice of the lemon until everything is well coated.
Roast:
Spread evenly on a parchment-lined baking sheet (avoid crowding).
Roast at 425°F for 25–30 minutes, flipping halfway through, until the vegetables are tender and caramelized on the edges.
Serve:
Transfer to a serving dish and enjoy hot.

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