Based on the wonderfully fresh and simple Italian recipes by the River Café ladies, this is a great accompaniment to almost any main meal whether it be seafood or meat based. A great touch of chilli to keep it interesting, and the fennel seeds themselves remind me so much of Italy where it is so liberally used in anything from pasta dishes to sides to mains. Easy to make too!
Halve the recipe as per the picture to serve 2.
Pictured: Cauliflower with Cherry Tomatoes and Fennel Seeds1 large head cauliflower
300g cherry tomatoes
2 dried chillies, crumbled
2 garlic cloves, peeled and finely sliced
3 tbsp extra-virgin olive oil
2 tsp fennel seeds
3 tbsp basil leaves, roughly torn
Salt and freshly ground black pepper
Break down the cauliflower by cutting the white centre stem out and discarding, then break the head into florets. Slice each floret in half lengthwise.
Cut the tomatoes in half and squeeze out the seeds.
Heat a thick-bottomed pan with a lid, add the olive oil, garlic, chillies, and fennel seeds. Cook a few minutes to soften the garlic and bring out the flavour of the fennel seeds.
Add the cauliflower. Lightly brown and intermingle the flavours.
Add the tomatoes, season with salt and pepper, cover, and cook gently for 10 to 15 minutes.
Stir in the basil.
Serves 4