Although this took 1 1/2 hours to put together, the end result was totally worth it. Yum, I l-o-v-e fennel! Adapted from EatingWell.
Preheat the oven to 400, and coat 3 pans with nonstick spray. Slice up 1 fennel bulb, saving the fronds, and lay that on one pan. Chop/slice 1 large leek and 1 small red onion, and put that on another pan. Chop up 1 lb broccoli, and put this on the final pan. Drizzle each pan with about 1/2 tbsp olive oil. Then cut off the top bit of a garlic bulb and dip the exposed bits in olive oil, and place the bulb on another pan (yes a bulb, as in a head... not a clove). Bake all of these pans for 20-35 minutes, until veggies are tender. Broccoli will finish first, garlic last, so check these periodically.
Meanwhile, coat a large casserole dish with nonstick spray, and mix together 2/3 cup ww flour, 2/3 cup sunflower seeds, 2/3 cup oatmeal, and applesauce in the pan to form a pie crust. Smooth the dough over the pan's bottom and sides, and bake for 12 minutes, until browned.
Blend together 1/3 cup olives, lots of parsley, and a bit of mirin to make an olive tapenade.
Chop the fennel fronds and lots of parsley with the roasted garlic. These don't have to be very finely chopped - rough is OK.
To assemble, spread the olive tapenade over the bottom of the pie crust. Mix together roasted veggies, chopped fennel frond mixture, 1/3 cup nooch, a bit of red wine vinegar, dried rosemary... and pour all of this in the casserole dish. Bake for 20ish minutes, until the top is slightly browned.
Eat and feel super fancy because this is a GOURMET dish! ;)