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