Serves 2 – 4
1 cup fregola
1 medium head of cauliflower (purple variety preferred)
1 medium bulb of fennel
3 tbsp Ancient Organics Ghee
salt and pepper to taste
extra virgin olive oil
Preheat the oven to 400ºF.
Remove any leaves and core from the head of cauliflower.
Slice the cauliflower into ¼ to ½ inch pieces lengthwise and arrange in a single layer on a baking sheet.
Place the baking sheet on the top rack of the oven.
Check in 15 minutes, turn florets to cook evenly, and roast for 15 more minutes.
Meanwhile, slice the fennel bulb lengthwise and slice each section into ¼ to ½ inch pieces.
Heat 2 tablespoons of the ghee in a skillet over medium-low heat.
Add the fennel, season with salt to taste, and stir to coat with the ghee.
Cook the fennel as slowly and gently as possible so it releases all its liquid and softens without browning, stirring occasionally.
The fennel will become soft and flavorful in about 30 minutes.
Cook the fregola according to the instructions on the package in plenty of salted water.
Toss fregola with roasted cauliflower, fennel and the remaining tablespoon of ghee.
Season with salt and pepper to taste and a drizzle of extra virgin olive oil.