Roasted Cauliflower With Onions And Fennel - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 425\u00b0F Toss cauliflower and 2 T olive oil in a large bowl. Heat a heavy large skillet over medium-high heat. Add cauliflower and saute 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; saute 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.