Roasted Cauliflower w/ Onions & Fennel
Source of Recipe
Bon Appétit Magazine March 2007
Recipe Introduction
A wonder variation of roasted cauliflower. Try this out on vegetable-phobes. It’s THAT good!
List of Ingredients
1 medium head cauliflower (about 1 1/4 lb.), cut into 1” florets
6 T. olive oil, divided
2 medium onions (about 1/2 lb. each), halved lengthwise, cut into 3/4” wide wedges with some core still attached, peeled
2 fresh fennel bulbs (about 1 lb. total), halved lengthwise, cut lengthwise into 1/2” wide wedges with some core still attached
8 small garlic cloves
15 fresh marjoram sprigs
Recipe
Position rack in center of oven; reheat to 425 degrees. Toss cauliflower and 2 T. 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 [I lined the sheet w/ Release foil].
Add 2 T. of oil to same skillet. Add onion wedges. Cook until browned, about 3 minutes. Transfer onions to baking sheet. Add remaining 2 T. oil to skillet. Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes. Transfer to baking sheet. Scatter garlic and marjoram over vegetables. Sprinkle with salt and pepper. Roast until vegetables are caramelized, about 25 minutes [mine took longer]. Serve hot or room temperature.
Serves 6.
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