Roasted Cauliflower With Onions and Fennel
photo by JustJanS
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 (1 1/4 lb) cauliflower, cored, cut into 1-inch florets
- 6 tablespoons olive oil, divided
- 2 (1/2 lb) onion, halved lengthwise, cut into 3/4-inch-wide wedges with some core still attached, peeled
- 2 fresh fennel bulbs, halved lengthwise, cut lengthwise into 1/2-inch-wide wedges with some core still attached (about 1 pound total)
- 8 small garlic cloves, unpeeled
- 15 sprigs fresh marjoram
directions
- Preheat the oven to 425°F Toss cauliflower and 2 T olive oil in a large bowl. Heat a heavy large skillet over medium-high heat. Add cauliflower and sauté until beginning to brown, about 5 minutes. Transfer cauliflower to rimmed baking sheet.
- Add 2 T oil to the same skillet. Add onion wedges and cook until browned on 1 side, about 3 minutes. Using spatula, carefully transfer onions to baking sheet with cauliflower, arranging wedges browned side up.
- Add last 2 T oil to same skillet. Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes. Transfer to same baking sheet.
- Scatter garlic and marjoram over vegetables. Sprinkle with salt and pepper. Roast until vegetables are caramelized, about 25 minutes. Serve hot or at room temperature.
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Reviews
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I made a half recipe (one onion, one fennel bulb and enough cauli for two) for us tonight. I was able to cook all in the same skillet at basically the same time (just added the fennel wedges in a couple of minutes after the other stuff). I served this at room temp and it was amazingly deliciously yummy. I took note of reviewer Slick 18 and served it with a lemon wedge which I think is essential to bring out the flavours even more.
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This is a great recipe. Very simple, and the vegetables come out crunchy with a nice roasted flavor. I served it with lemon, and the acid helped bring out all the flavors. It does need a little more color, though, so next time I think I will try it with purple onion or garnish with parsley or something. Thanks for posting!
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This was very good. I didn't have whole garlic or marjaram. It has been a few weeks since I made this so I can't remember what I used to substitute. I segregated the veggies on the baking tray because I was worried about picky DH. He liked the cauliflower and I LOVED what roasting does for the fennel. I think I will make this every time I get fennel in my "bountiful basket"
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RECIPE SUBMITTED BY
BarbryT
Seattle, WA
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