Y’all! It’s been a hot minute so, like hey hi how’s it goin!?!! Happy Thankmas! Ya know, that time between Thanksgiving and Christmas? Well I don’t know about y’all but things are SUPER busy over here with clients making changes before the New Years hits! Refreshing right? I’M SO DAMN PROUD! So if you’re waiting until the new year, I’d love for you to ask yourself why! Why not start taking those steps now?
Ok – I’ll get off my soap box before that becomes a rant! I teased this cauliflower recipe a few days ago and here it is my friends! We went to a local restaurant for our anniversary where the menu was changed everyday and I caught a whiff of smells from the kitchen that inspired this recipe. Also, this was my first attempt at roasting broccoli to the perfect temp! So here is a giant photo of my unstyled meal, because I like to live in real life from time to time and not spend a million hours getting my perfect shot…ya feel me?! ENJOY my friends!
INGREDIENTS
- 1 head Cauliflower
- 1 bulb fennel
- 4 Tbsp olive oil
- 1/4 bunch Parsley
- 1/2 oz Thyme
- 1 oz Oregano
- 1 tsp Mustard Seeds
- 1 tsp dried fennel
- 1 pinch dried thyme
- 1/2 tsp Salt
DIRECTIONS
- Pre-heat oven to 415 degrees F
- Chop cauliflower into equal size florets
- Slice fennel in thin strips
- Toss together with 2 Tbsp olive oil and roast for 40 minutes or until as golden brown as desired
- Roughly chop herbs and combine with oil and salt and combine with cooled roasted veggies
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