Fast Recipes

Braised fennel, brussels sprouts and cauliflower with mustard dressing

Australian Gourmet Traveller fast vegetarian recipe for braised fennel, brussels sprouts and cauliflower with mustard dressing

By Rodney Dunn
  • Serves 6
Braised fennel, brussels sprouts and cauliflower with mustard dressing
Braised fennel, brussels sprouts and cauliflower with mustard dressing

Ingredients

  • 2 fresh bay leaves
  • 5 bulbs baby fennel, quartered lengthways, reserving ¼ cup coarsely chopped fronds (600gm)
  • 10 brussels sprouts, halved lengthways
  • 500 gm cauliflower florets
  • 100 gm feta, crumbled
  • ¼ cup roasted pinenuts
Mustard dressing
  • 2 tsp lemon juice
  • ¼ cup extra-virgin olive oil
  • 1 tbsp wholegrain mustard

Method

Main
  • 1
    In a large saucepan, place 3 litres of water and bay leaves, season to taste with sea salt and bring to the boil, then reduce heat to a gentle simmer. add baby fennel and cook for 4 minutes. Add brussels sprouts and cook for another 4 minutes. Add cauliflower and cook for 5 minutes or until vegetables are just tender. Drain and place on a large platter and season to taste with sea salt and freshly ground black pepper.
  • 2
    For mustard dressing, place lemon juice, olive oil, reserved fennel fronds and mustard in a small screw-top jar and shake until combined. Pour dressing over vegetables, then scatter with feta and pinenuts.