Roasted Cauliflower with Onions and Fennel

This works well with roast chicken as a side

Photo by Lil B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium head of cauliflower (about 1 1/4 pounds), cored, cut into 1-inch florets

  • 6

    tablespoons olive oil, divided

  • 2

    medium onions (about 1/2 pound each), halved lengthwise, cut into 3/4-inch-wide wedges with some core still attached, peeled

  • 2

    fresh fennel bulbs (about 1 pound total), halved lengthwise, cut lengthwise into 1/2-inch-wide wedges with some core still attached

  • 8

    small garlic cloves, unpeeled

  • 15

    fresh marjoram sprigs

Directions

Position rack in center of oven; preheat to 425°F. Toss cauliflower and 2 tablespoons oil in large bowl. Heat 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 tablespoons oil to same skillet. Add onion wedges. 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 remaining 2 tablespoons 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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