Originally Posted by
JBord
I asked my wife to pick up some cauliflower at the store this morning, and like the idea of cumin and fennel seeds. But being from Chicago, I automatically link fennel seeds and sausage (even though I love fennel bulb roasted or in salads), so haven't tried this before. Are you grinding the seeds or using whole? How much do you use per head?
Sorry for asking a bunch of questions here, but in your picture with the new spice mix is that onion or fennel bulb along side the cauliflower?
Always looking for new cauliflower ideas!
Me too which is why I am anxious to try the recipe mentioned above with the crunch.
I thought those were fennel bulb pieces but they could be onion slices. hmm. And biting in to whole fennel seeds is a bit rough..I would think they would be ground?? When they are in sausage, they are cooked so get softer.