This recipe of cauliflower and fennel from the oven with avocado tahini dip is tasty, simple, packed with vegetables and is also vegan.

Preparation cauliflower and fennel from the oven:

1. Preheat the oven to 200°C
2. Cut the fennel in half, remove the hard core and cut the rest into thin slices about 1 cm thick.
3. Clean the cauliflower and cut into florets.
4. Peel the onions and cut each into 6-8 segments.
5. Spoon the vegetables into a large bowl with the olive oil. Spread the vegetables on a baking tray lined with baking paper. Place the sprigs of rosemary and unpeeled garlic cloves between them; sprinkle with pepper.
6. Roast the vegetables in the oven for about 25 minutes until golden brown and al dente.
7. At the table, squeeze the garlic cloves over the rest of the vegetables.

Dip preparation:

1. Cut the avocado in half lengthwise, remove the stone and remove the flesh.
2. Add the tahini, lemon juice, olive oil, cumin, freshly ground pepper and a squeezed garlic clove.
3. Blend until smooth with a hand blender.
4. Serve immediately or cover with plastic wrap and store in the fridge.