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 colheres de sopa de azeite, divididas

• 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

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.

Aviso Legal

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