Recipes with Chef Marika
FARMACIE is all about offering simple adjustments to everyday foods to jazz up our meals. Check out this simple strategy that you can apply to your veggies to woo both your tastebuds and your dinner guests.
Roasted Fennel and Cauliflower
Break down a head of cauliflower into florets and thinly slice 1 fennel bulb. Toss with extra virgin olive oil, approx. 2 tablespoons.
Season with salt and pepper
Spread out on a baking sheet lined with parchment paper.
Roast in a 425 degree oven for 40-50 minutes caramelizing and browning edges until cooked through, it should have not bite or crunch.
Serve as a side dish, on a pizza, as a salad drizzled with balsamic reduction.