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caramelized cauliflower with pan toasted fennel

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  • Author: The Clever Carrot
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4



  • 1 small cauliflower
  • 12 tbsp. olive oil
  • 2 tsp. fennel seeds
  • salt + pepper
  • 1 lemon


  • 1/4 c. roughly chopped parsley
  • pomegranate seeds


  1. Remove the leaves and thick stem from the cauliflower. Cut crosswise into 1-inch slices. Some pieces will stay intact and the rest will break off into florets.
  2. Warm 1 tablespoon of olive oil over medium heat. When the pan is hot add 1 teaspoon of fennel seeds. Sear the cauliflower on both sides until golden, about 2 minutes per side. Season with salt and pepper. Transfer immediately to a paper towel lined plate.
  3. Repeat this method using the remaining olive oil and fennel seeds until you have used all of the cauliflower.
  4. To serve, arrange the cauliflower onto a platter. Squeeze half a lemon over the top. Decorate with parsley and pomegranate seeds. Enjoy warm.