Roasted Cauliflower & Fennel Salad

Roasted Cauliflower & Fennel Salad


  • 1-2 Fennel bulbs, trimmed and cut into wedges
  • 1 cauliflower, cut into wedges
  • 2 Tablespoons Olive Oil
  • salt and pepper, to taste
  • 6 sprigs of fresh thyme
  • ¼ cup chopped spinach
  • ¼ cup roasted almonds, optional

Honey-Lemon Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • zest and juice of 1 lemon
  • 1 Tablespoon dijon mustard
  • 1/4 cup honey
  • salt and pepper, to taste
  • 1/2 teaspoon freshly chopped parsley, optional


  1. Preheat oven to 425°F.
  2. Trim stalk from fennel and cut into wedges. Set aside.
  3. Trim leaves from cauliflower and cut into wedges. Set aside.
  4. Place the fennel, cauliflower, oil, salt, pepper and thyme on a large oven tray and toss to combine. Cook, turning halfway, for 15 minutes or until tender and golden.
  5. While the vegetables are cooking, make the dressing by adding all the ingredients in a mason jar and shake rigorously until well combined.
  6. Plate the spinach, top with roasted veggies and drizzle with desired amount of dressing. Sprinkle almonds and enjoy!

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