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




1 1/4 lbs
1 1/2 inch florets(or 2 14oz
bag of frozen cauliflower.)
8 tablespoons, Extra Virgin Olive Oil
2 md. onions, halved, then cut into
wedges. (leave some core on each
2 fresh bulbs of fennel, halved length
2 inch
strips, leaving some of the core attached.
10 sm. garlic cloves unpeeled.
Fresh marjoram sprigs


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

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

Add 2 tablespoons of olive oil to same
skillet, add onion wedges and cook until
browned on 1 side, about 3-4 minutes.
Using a spatula carefully transfer onions to
baking sheet with cauliflower, arranging
onion browned side up. Add remaining
tablespoons of olive oil to the same skillet,
add fennel, saute until fennel softens
slightly and begins to brown. About 5
minutes. Transfer to same baking sheet..
Scatter garlic and Marjoram over vegeta-
bles, sprinkle with salt and pepper. Roast
until vegetables are caramelized, about 25-
30 minutes. Before serving remove un-
peeled garlic and sprigs of Marjoram.
Serve hot or at room temperature.

Author's Comments

This was a holiday type of vegetable dish. We usually had fennel around the house
during the holidays (it was served raw as a digestive after the meal), and this dish was
easy enough to prepare without a lot of supervision, so do it. My mother did not care
for cooked fennel so she would wind up picking out the fennel and eating the cauliflower
and onions. If I picked out the cauliflower I would have been smacked. Go figure.

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Interesting article and I guess there are some other one also here on Cream bells