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    You are in: Home / Recipes / Roasted Cauliflower With Onions and Fennel Recipe
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    Roasted Cauliflower With Onions and Fennel

    Roasted Cauliflower With Onions and Fennel. Photo by JustJanS

    1/4 Photos of Roasted Cauliflower With Onions and Fennel

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    BarbryT's Note:

    From the March 2007 Gourmet magazine, to which I have subscribed for more than 35 years. This combination is outstanding and the prebrowning of each vegetable is key. (Yes, it's more work, but it is worth it!) It is delicous hot and even better at room temperature.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on January 29, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2012

      55

      I didn't have any marjoram so I substituted rosemary, which was really good. I would absolutely make this again, since our summer farm share usually includes fennel. Next time I'll try the lemon juice too. Yum!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Roasted Cauliflower With Onions and Fennel

    Serving Size: 1 (265 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 203.3
     
    Calories from Fat 126
    62%
    Total Fat 14.0 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 72.8 mg
    3%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 5.6 g
    22%
    Sugars 5.0 g
    20%
    Protein 3.8 g
    7%

    The following items or measurements are not included:

    fresh marjoram

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