Roasted Cauliflower With Onions and Fennel
55 mins (prep 40, cooking 15)
6 ingredients
6 servings
From the March 2007 Gourmet magazine, to which I have subscribed for more than 35 years. This combination is outstanding and the prebrowning of each vegetable is key. (Yes, it's more work, but it is worth it!) It is delicous hot and even better at room temperature.

Categories:  <-60-mins , side-dish , onions , midwestern-u.s. , north-american , cauliflower , american , vegetable , time-to-make ,
Share on Newzsocial


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


Serving Size (22.96 g)
Servings 6
Amount per Serving
Calories 136.7 Calories from Fat 133.29
% Daily Value *
Total Fat 14.81g 136.71%
Saturated Fat 2.05g 61.37%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.98mg 0.24%
Total Carbohydrate 1.32g 2.64%
Dietary Fiber 0.08 g 2.02%
Sugars 0.04 g %
Protein 0.25g 3.05%
Vitamin A 0.36IU% Vitamin C 1.25mg%
Calcium 7.39mg% Iron 0.15mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh fennel bulbs, small, fresh marjoram