Roasted fennel with cauliflower mash and crispy chickpeas

I’ve been craving some autumn dishes lately and since this week we’ve been blessed with some rain in Lisbon, I’ve decided to make a hearty recipe. After all, who doesn’t like comfort food?


For the cauliflower purée:

  • 1 medium cauliflower
  • 2 garlic cloves roasted*
  • 1/2 tsp smoked salt (ou sub for normal salt )
  • 1/2 tbsp olive oil
  • nutmeg to taste
  • pepper to taste

* I like roasting the garlic in a pan with no oil for a few minutes, until it gets burned. This enhances the flavour but it also helps with digestion.

For the grilled fennel:

  • 2 fennel sliced
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp fennel seeds

For the chickpeas:

  • 300-400g chickpeas
  • 1-2 tsp nutrional yeast
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp olive oil


  1. Heat a large pan covered with water on high heat.
  2. Cut cauliflower into small florets and once the water is boiling, add cauliflower. Season with salt.
  3. Let it cook for around 8 minutes, or until it’s completly cooked.
  4. Meanwhile turn on your oven to 180Cº
  5. Corte a couve-flor em ramos pequenos e uma vez que a água esteja a ferver, adicione à panela. Tempere com sal.
  6. Add all spices to the chickpeas and season with olive oil. Mix well so every chickpea is well covered in spices and oil.
  7. Roast them for about 15 minutes or until crispy on the outside.
  8. While the chickpeas are in the oven, turn on the grill. Slice the fennel into longitudinal slices and brush with olive oil, salt and pepper.
  9. Once hot, add slices to the grill and let them stand for 7-8 minutes.
  10. After this, turn each on of them and sprinkle with fennel seeds and maple syrup.
  11. Let them sit for another 5-7 minutes.
  12. While the fennel is grilling, remove water from the cauliflower.
  13. Add crushed (and toasted, if desired) garlic, smoked salt, olive oil and nutmeg to the pan and blend with an emersion blender until creamy.
  14. Now it’s time to plate! Divide cauliflower mash between plates. Then, cover the mash with roasted sliced of fennel and finish with crispy cauliflowee croutons!

Leave a Reply

Your email address will not be published. Required fields are marked *