Roasted Cauliflower with Onions and Fennel

Right out of the pages of the most recent Bon Appetit magazine, here is a great, light and flavorful sidedish of roasted vegetables. The original recipe called for a lot more care when preparing the vegetables - roast the onions on one side only (!!!) and brown them separately from the fennel - but this is how I did it.

I served it with my first attempt at Bourbon Chicken but I still need to work on that one before I post it. I played around a little with the marinade/sauce and it did not turn out too well.

But the side was great, here it is:


1 medium head of cauliflower (about 1 1/4 pounds), cored, cut into 1-inch florets
4 tablespoons olive oil, divided
2 medium onions halved lengthwise, cut into 3/4-inch-wide wedges with some core still attached
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 - or 2-3 tablespoons dried majoram

Position rack in center of oven; preheat to 425°F. Toss cauliflower and 2 tablespoons oil in large bowl. and toss to cover. 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 and fennel wedges. Cook until the onion starts to brown and the fennel softens slightly and starts to brown as well, 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.

Makes 6 servings.


Bon Appétit
March 2007