Roast Fennel & Tomato with Cauliflower Couscous
Serves 4 - 6
This is an unexpectedly tasty dish and inspired by my wonderful daughter, who is an adventurous and excellent cook!
This was one of our early introductions to Vegan cookery and as she frequently reminds us, these vegetables can be substituted with no end of delicious alternatives, like white Sweet Potatoes and Heritage Beetroots
Ingredients
2 bulbs of Fennel, finely sliced
5 plump ripe Vine Tomatoes, chopped into small chunks
1 red onion,
sliced
1 Sweet Potato, cut into small chunks
1 Beetroot, cut into small chunks
Few sprigs of fresh Thyme
Dried (or fresh) Oregano
1 extra large or two medium Cauliflower, retaining florets only.
Olive Oil
Seasoning
Jar Anchovy Olives to garnish, finely sliced
AND THIS IS WHAT YOU DO……