Roasted Cauliflower With Onions And Fennel
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Position rack in center of oven; preheat to 425°F
2
Toss cauliflower and 2 tablespoons oil in large bowl
3
Heat heavy large skillet over medium-high heat
4
Add cauliflower and sauté until beginning to brown, about 5 minutes
5
Transfer cauliflower to rimmed baking sheet
6
Add 2 tablespoons oil to same skillet
7
Add onion wedges
8
Cook until browned on 1 side, about 3 minutes
9
Using spatula, carefully transfer onions to baking sheet with cauliflower, arranging wedges browned side up
10
Add remaining 2 tablespoons oil to same skillet
11
Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes
12
Transfer to same baking sheet
13
Scatter garlic and marjoram over vegetables
14
Sprinkle with salt and pepper
15
Roast until vegetables are caramelized, about 25 minutes
16
Serve hot or at room temperature
17
Position rack in center of oven; preheat to 425°F
18
Toss cauliflower and 2 tablespoons oil in large bowl
19
Heat heavy large skillet over medium-high heat
20
Add cauliflower and sauté until beginning to brown, about 5 minutes
21
Transfer cauliflower to rimmed baking sheet
22
Add 2 tablespoons oil to same skillet
23
Add onion wedges
24
Cook until browned on 1 side, about 3 minutes
25
Using spatula, carefully transfer onions to baking sheet with cauliflower, arranging wedges browned side up
26
Add remaining 2 tablespoons oil to same skillet
27
Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes
28
Transfer to same baking sheet
29
Scatter garlic and marjoram over vegetables
30
Sprinkle with salt and pepper
31
Roast until vegetables are caramelized, about 25 minutes
32
Serve hot or at room temperature