Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Reserve some fennel fronds to garnish and chop the rest. Add these to a bowl with 2 tablespoons of oil and seasoning, then grate in the zest of half the lemon. Cut the fennel into wedges through the stalk, so that the root holds them together. Toss in the lemony oil, then arrange on a large roasting tray. Coat the sausages in the oil left in the bowl and add to the tray. Roast for 15 minutes initially.
2. Separate the cauliflower into large florets and add to a large pan, tucking in a couple of bay leaves to reduce the cooking odour. Add 1-2cm boiling water to the pan, sprinkle with salt, cover and cook for 10-12 minutes until tender.
3. Remove the rest of the lemon zest with a zester and set aside. Squeeze the lemon juice and whisk with the honey, mustard, 3 tablespoons olive oil and seasoning, then stir in the capers. Set aside.
4. When the sausages and fennel have had 15 minutes, remove from the oven and turn them over. Scatter 25g of the Parmesan over the fennel and return the roasting tray to the oven for 10 minutes, or until golden brown and the sausages are cooked through.
5. Meanwhile, drain the cannellini beans into a colander (reserve a little of the liquid) and rinse. Add to the cauliflower pan and heat through for 3 minutes. Drain, then add the crème fraîche and 2 tablespoons of the reserved bean liquid. Blitz to a smooth purée using a handheld blender (or a food processor), adding more of the bean liquid if needed. Add the rest of the Parmesan and season to taste (it will need plenty of salt).
6. Spoon the bean mash into shallow bowls and add the Parmesan-roasted fennel and the sausages, sliced on the diagonal. Drizzle with the lemon and caper dressing and scatter with the reserved lemon zest and fennel fronds.
   
   *Use gluten-free sausages, if required.