Roasted Cauliflower With Onions and Fennel

Recipe by BarbryT
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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