This huge farmer's market opened about 20 miles away from us (that's close, considering the "real" farmer's market is in downtown Memphis, about 48 miles away). I wouldn't call the closer market a true farmer's market. It's really just a huge produce store with the side aisles focusing on Asian and Hispanic dry goods. Nothing really is from local farmers. However, it's what we have and it's affordable. I stocked up last week and grabbed this huge bulb of fennel. I hate raw fennel but it's so beautiful and sweet when it's roasted.

Since summer began, I've been cooking in large batches to keep things on-hand in the frig for quick meals. This Roasted Cauliflower-Fennel dish is perfect as a side or lunch entree.  I eat this cold and warmed, and sometimes with shaved Parmesan on top.

I also came across this chocolate cake on a blog I follow.  It's amazing!

(Click on the recipe title for printer friendly)
Yield: 3-4 cups

1 head cauliflower, cut into small pieces
1 large bulb fennel, cut in half and sliced
1 large shallow, julienned
1/4 cup fresh oregano leaves, left whole
Salt and pepper, to taste
1/4 cup olive oil

Preheat the oven to 450 degrees.  Spray a roasting pan with nonstick cooking spray and drizzle it with half the olive oil.  Toss all the ingredients on the pan with the remaining olive oil and roast for about 30 minutes, tossing after 15 minutes.  Serve warm or chilled with shaved Parmesan. Lemon zest would be a nice addition if you are serving it cold.

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