Roasted Cauliflower with Onions and Fennel

Ingredients for Roasted Cauliflower with Onions and Fennel

• 1 medium head of cauliflower (about 575g), cored, cut into 1-inch florets

• 6 tablespoons olive oil, divided

• 2 medium onions (about 230g each), halved lengthwise, cut into 3/4-inch-wide wedges with some core still attached, peeled

• 2 fresh fennel bulbs (about 450g 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

How to make Roasted Cauliflower with Onions and Fennel

Position rack in centre of oven; preheat to 218°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.