50-60 minutes


Approx. Total/Net Carbs for Entire Dish: 
86 g / 56 g


  • 1 cauliflower, chopped into florets

  • 2 onions, coarsely chopped (use red onion to add some color to the dish)

  • 2 fennel heads, coarsely chopped

  • Lemon juice

  • Optional: Fresh dill or marjoram

  • Salt

  • Avocado oil for roasting

Tips & Substitutions

  • What does coarsely chopped mean?
    While there are exact definitions to the terms mince, dice, chop, etc. the food we make is for eating and not a cooking competition, so you shouldn’t really concern yourself with these particular definitions. Instead, just know that if you are mincing something you are cutting it up really small and if you are coarsely chopping something, it’s larger and dicing is somewhere in the middle. As always, remember that at the end of the day you are going to eat this dish so if you like your cauliflower cooked a bit smaller, go for it! The main thing that will change is it will take less time to cook.

  • Instead of using the oven, you can also just make this dish in a skillet. Just heat oil over medium heat and cook your onions until beginning to brown. Then throw in your fennel and cauliflower. Cover and cook for 15 minutes or so, stirring occasionally. Then reduce the heat to medium low, add your cumin and cook uncovered for about 10 minutes until your cauliflower and fennel are tender. Top it with your fresh herbs and serve!

  • Want fewer steps? Skip the sautéeing and just throw everything in the oven. The veggies might not be as well-browned over all the surfaces but it will still taste great!

  • Remember, don’t overcrowd either your stove-top pan or roasting dish. If you need to split things up, do it!


  1. Preheat oven to 425F.

  2. While your oven is heating up, you’re going to sauté your vegetables (remember to salt them early!) to start the cooking process. Start with adding your cauliflower to the pan over medium to medium-high heat and sauté until starting to brown.

  3. Add your cauliflower to a baking sheet.

  4. Now move on to your fennel. Sauté until slightly soft and starting to brown.

  5. Add your fennel to the baking sheet with the cauliflower.

  6. Now onto the onion. Sauté until starting to brown just like your other veggies and add to the baking sheet.

  7. Toss your veggies with cumin and any other spices you might want to use.

  8. Put your baking sheet in the pre-heated oven for 20-25 minutes until the veggies are a nice golden brown and soft.

  9. Top with some fresh herbs and serve!