This recipe was recommended by former GC support worker Marcus, who found it on Naturally Ella.
Preheat oven to 200C.
Place cauliflower and fennel pieces in a roasting pan and drizzle with 1 tablespoon olive oil, lemon zest, salt and pepper. Toss together until cauliflower is well coated.
Roast for 20 to 25 minutes until the cauliflower is tender and starting to brown.
Remove the pan from the oven and add in the chickpeas, capers, lemon juice, dill and remaining olive oil.
Stir to combine everything.
Serve the mixture over polenta or tossed together with a grain, such as quinoa.
1 small cauliflower, broken into florets
1 small fennel bulb, chopped into chunks
2 tbs olive oil, divided
Zest from 1/2 lemon
1/4 tsp sea salt
1/4 tsp pepper
1/2 cup chickpeas, drained and rinsed if using canned
1 teaspoon capers, chopped
1 tablespoon lemon juice
2 teaspoons fresh dill, chopped