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Bon Appétit

Roasted Cauliflower with Onions and Fennel

4.2

(20)

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Roasted Cauliflower with Onions and FennelNoel Barnhurst

Serve as a side dish for roast chicken.

Recipe information

  • Yield

    Makes 6 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

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsCauliflowerVegetableOnionRoot VegetableFennelGarlicSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianKeto5 Ingredients or FewerRoastBon Appétit
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