Roasted Fennel and Cauliflower w/ Chickpeas

If you’ve never tried fennel, you’re in for a treat. When eaten raw, this member of the parsley family has a light anise flavor. The entire fennel plant is edible, and when the white part of the plant (the bulb) is roasted, fennel has an intensely sweet flavor.

You can add raw fennel to salads to add depth of flavor by either thinly slicing the bulb for added crunch and flavor or by tossing in chopped up fennel greens. If you’re looking for a way to use both the cauliflower in your CSA box and your fennel, though, try this delicious recipe for roasted fennel and chickpeas!

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