Sometimes you get overzealous at the greenmarket. Oooh look, they’ve got cheddar cauliflower for a good price! Wait, that dude’s got a bogo on fennel! Sunchokes! I’ve never cooked with sunchokes before! Are they really related to artichokes?* And then you look at the contents of your fridge the next evening, desperately trying to pull something together for a work lunch and you go, “What WAS I thinking when I bought all of these things?”

That’s when you remember that you can roast most root-like veggies, drizzled with a little extra virgin olive oil and a healthy dash of seasoning, at around 400 degrees for 40 minutes or so, let the big ol’ messy pile of veg cool, and mix with some peppery arugula for a substantial lunch or dinner. Fennel topped with some parmesan and cauliflower coated in za’atar--a magical Middle Eastern seasoning I waxed rhapsodic on last post--represent some of the best of late-winter staples you’ll find at your local farmer’s market. 

And while it might be shorts weather here in California, my body is still craving warm starchy things like it should be during the winter of our discontent months, so I added in some cubes of crispy polenta for heft. Why not just throw in some leftover grilled chicken thighs? Everything but the kitchen sink! I cheated on the dressing here and used a new bottled blend I discovered at my beloved Trader Joe’s: sweet onion and bacon vinaigrette tamed with a  little white balsamic. That stuff is so good I wish I could do shots of it, but that might be taking this whole #saladlyfe thing a little too far. 

This salad ain’t pretty, but it sure hits the spot.

ROASTED FENNEL AND CAULIFLOWER KITCHEN SINK SALAD WITH CRISPY POLENTA  (serves one, because let’s be real, you aren’t sharing)

For the roasted veggies: 1/3 head of ladies (or gents’) choice cauliflower, be it regular, cheddar, purple, or heck, go wild and use romanesco 1/2 bulb of fennel, sliced thinly 1/4 cup shredded parmesan cheese 1 tablespoon of za’atar seasoning Salt and pepper to taste

For the crispy polenta: 1/4 of one of those pre-cooked polenta logs olive oil spray

For the rest of the salad: 2 cups baby arugula 1/4 cup of dressing of your choice, like the eminently gulp-able Trader Joe’s Sweet Onion and Bacon Vinaigrette or sub in a homemade shallot-y creation for the same vibe White balsamic vinegar to taste Salt and pepper

Roast your veg: preheat your oven to 400 degrees. Slice your fennel thinly, toss with salt and pepper and little teensy bit of olive oil. Spread into a thin layer on half of a baking sheet coated with non-stick cooking spray and top with shredded parmesan. Separate your cauliflower of choice into thin florets. Mix in a large bowl with za’atar (you are free to use more than a tablespoon because it only makes things so much better), salt, pepper, and a teensy bit of olive oil. Throw your happy cauliflower onto the other half of the baking sheet and roast in the oven until the fennel is fork tender and the cauliflower is crispy, about 40-45 minutes. 

Throw your arugula into a big ol’ salad bowl and let it chillllll.

Meanwhile, prep your polenta: Slice your polenta log into 1/2″ thick rounds and cut those down into cute little squares. But don’t bake them yet!

Once your veggies are done, take them out of the oven and let them cool. 

As your veggies cool, put the polenta bites onto an oiled pan and kick that oven temperature up to 425 degrees. Bake the polenta until crispy on the outside, about 15 minutes, flipping halfway through.

Put the cauliflower and the fennel on the arugula. Dress with your preferred dressing. Top with warm crispy polenta squares and dig in.

WANT MORE THAN SALAD? -Pan-fry a chicken thigh with a little bit of olive oil and a whole lot of lemon juice and oregano. Shred it once cooled and mix in for an even more filling option. -Feel free to switch out the fennel for a similar wintertime root veggie--parsnips, celeriac, or even some kohlrabi would do nicely here.