Naturally Ella · by Erin Alderson★ 5.0
Roasted Fennel and Cauliflower Polenta
NUTRITION · PER SERVING35M COOK
CAL 59%·PRO 48%
CARBS 229G78% OF CAL
17G FIBER0G ADDED12G INTRINSIC200G OTHER12G TOTAL SUGAR
FAT 16G12% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted fennel and cauliflower served over creamy polenta with chickpeas, capers, and fresh dill. A Mediterranean-inspired vegetarian main with bright, tangy flavors.
mainbowlbeans🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 cups cauliflower florets
- 1 small fennel bulb
- 1 1/2 tablespoons olive oil, divided
- Zest from 1/2 lemon
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/2 cup chickpeas, drained and rinsed if using canned
- 1 teaspoon capers, chopped
- 1 tablespoon lemon juice
- 2 teaspoons fresh dill, minced
- 1/2 recipe for polenta or cooked grain (like quinoa)
At a glance
PER SERVING · TIME 35M
CAL 59%·PRO 48%
CARBS 229G78% OF CAL
17G FIBER0G ADDED12G INTRINSIC200G OTHER12G TOTAL SUGAR
FAT 16G12% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 210mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1083mg
- Calcium
- 98mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.