Cavolfiore Arrosto con Finnochio -- Roasted Cauliflower with Fennel and Onion

1. 1

   Position oven rack in the center and preheat the oven to 425 degrees F. Toss cauli- flower and 2 tablespoons of olive oil in a large bowl.

2. 2

   (If using frozen, defrost com- pletly, then pat dry with paper towels.)

3. 3

   Heat heavy large skillet over medium-high heat, add cauliflower and saute until begin- ning to brown, about 5-6 minutes.

4. 4

   Transfer cauliflower to a rimmed baking sheet.

5. 5

   Add 2 tablespoons of olive oil to same skillet, add onion wedges and cook until browned on 1 side, about 3-4 minutes.

6. 6

   Using a spatula carefully transfer onions to baking sheet with cauliflower, arranging onion browned side up.

7. 7

   Add remaining tablespoons of olive oil to the same skillet, add fennel, saute until fennel softens slightly and begins to brown.

8. 8

   About 5 minutes.

9. 9

   Transfer to same baking sheet.. Scatter garlic and Marjoram over vegeta- bles, sprinkle with salt and pepper.

10. 10

    Roast until vegetables are caramelized, about 25- 30 minutes.

11. 11

    Before serving remove un- peeled garlic and sprigs of Marjoram.

12. 12

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.