ROASTED CAULIFLOWER AND FENNEL RECIPES

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ROASTED CAULIFLOWER WITH ONIONS AND FENNEL RECIPE - FOOD.COM



Roasted Cauliflower With Onions and Fennel Recipe - Food.com image

From the March 2007 Gourmet magazine, to which I have subscribed for more than 35 years. This combination is outstanding and the prebrowning of each vegetable is key. (Yes, it's more work, but it is worth it!) It is delicous hot and even better at room temperature.

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 6

1 (1 1/4 lb) cauliflower, cored, cut into 1-inch florets
6 tablespoons olive oil, divided
2 (1/2 lb) onion, halved lengthwise, cut into 3/4-inch-wide wedges with some core still attached, peeled
2 fresh fennel bulbs, halved lengthwise, cut lengthwise into 1/2-inch-wide wedges with some core still attached (about 1 pound total)
8 small garlic cloves, unpeeled
15 sprigs fresh marjoram

Steps:

  • Preheat the oven to 425°F Toss cauliflower and 2 T olive oil in a large bowl. Heat a 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 T oil to the same skillet. Add onion wedges and 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 last 2 T 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.

Nutrition Facts : Calories 203.4, FatContent 14, SaturatedFatContent 2, CholesterolContent 0, SodiumContent 72.9, CarbohydrateContent 18.8, FiberContent 5.7, SugarContent 5, ProteinContent 3.9

ROASTED CAULIFLOWER WITH ONIONS AND FENNEL RECIPE | EPICURIOUS



Roasted Cauliflower with Onions and Fennel Recipe | Epicurious image

Serve as a side dish for roast chicken.

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 6

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

Steps:

  • 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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