Carmelized Cauliflower Medley with Fennel and Onions
This exquisite dish brings together the earthy flavors of roasted cauliflower, sweet caramelized onions, and aromatic fennel, creating a delightful medley that is sure to impress. Inspired by a cherished recipe from Gourmet magazine, the key to its deliciousness lies in the careful prebrowning of each vegetable, enhancing their natural sweetness and depth of flavor. Whether served hot straight from the oven or allowed to cool to room temperature, this dish makes a stunning side for any meal, and the leftovers (if there are any) are equally enjoyable the next day. Perfect for entertaining or a cozy family dinner, you'll find it hard to resist a second helping of this vibrant vegetable feast.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Cauliflower
1 (1 1/4 lb) (Cored and cut into 1-inch florets)
Olive oil
6 tablespoons (Divided for cooking)
Onion
2 (1/2 lb) (Halved lengthwise and cut into 3/4-inch wedges with some core still attached, peeled)
Fresh fennel bulbs
2 (Halved lengthwise and cut into 1/2-inch wedges with some core still attached)
Garlic cloves
8 small (Unpeeled)
Fresh marjoram
15 sprigs (Whole)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil until evenly coated.
3
Heat a heavy skillet over medium-high heat. Once hot, add the cauliflower in a single layer and sauté, stirring occasionally, until it's just beginning to brown, about 5 minutes. Transfer the browned cauliflower to a rimmed baking sheet.
4
In the same skillet, add 2 tablespoons of olive oil. Add the onion wedges and cook for about 3 minutes, turning once, until they are browned on one side. Carefully transfer the onions to the baking sheet with the cauliflower, arranging them with the browned side facing up.
5
Add the remaining 2 tablespoons of olive oil to the skillet. Add the fennel wedges and sauté for about 5 minutes, or until they soften slightly and nicely brown. Transfer the fennel to the baking sheet along with the cauliflower and onions.
6
Scatter the unpeeled garlic cloves and fresh marjoram over the vegetables on the baking sheet. Season with salt and pepper to taste.
7
Roast in the preheated oven for about 25 minutes, or until all the vegetables are caramelized and tender, stirring halfway through for even cooking.
8
Serve hot or allow the dish to cool slightly and serve at room temperature. Enjoy the wonderful medley of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Carmelized Cauliflower Medley with Fennel and Onions?
This is an exquisite roasted vegetable dish featuring earthy cauliflower, sweet caramelized onions, and aromatic fennel.
Is this recipe vegan?
Yes, this recipe is naturally vegan as it uses olive oil and plant-based ingredients.
Is this dish gluten-free?
Yes, the recipe consists entirely of gluten-free vegetables, herbs, and oils.
What temperature should the oven be set to?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius).
How much cauliflower is needed?
The recipe calls for one cauliflower head weighing approximately 1 and 1/4 pounds.
How many fennel bulbs are required?
You will need 2 fresh fennel bulbs for this medley.
What type of oil is used in this recipe?
The recipe uses 6 tablespoons of olive oil, divided for different cooking stages.
Do I need to peel the garlic cloves?
No, the recipe specifies using 8 small unpeeled garlic cloves.
What herb provides the primary seasoning?
Fresh marjoram is the primary herb used, specifically 15 whole sprigs.
What is the secret to the flavor of this dish?
The key lies in the careful prebrowning of each vegetable in a skillet before roasting to enhance natural sweetness.
How should the onions be prepared?
Halve the onions lengthwise and cut them into 3/4-inch wedges with some core attached to keep them together.
How should the fennel be sliced?
The fennel should be halved lengthwise and cut into 1/2-inch wedges with the core attached.
How long do I roast the vegetables?
Roast the vegetables for approximately 25 minutes or until they are caramelized and tender.
Should I stir the vegetables while roasting?
Yes, you should stir them halfway through the roasting time to ensure even cooking.
Can this dish be served at room temperature?
Yes, it can be served hot straight from the oven or allowed to cool to room temperature.
What was the inspiration for this recipe?
This recipe was inspired by a cherished dish from Gourmet magazine.
How large should the cauliflower florets be?
The cauliflower should be cored and cut into 1-inch florets.
How many onions are used?
The recipe requires 2 onions weighing about 1/2 pound.
What is the first step of the instructions?
The first step is to preheat your oven to 425 degrees Fahrenheit.
How long should the cauliflower be sauteed initially?
Saute the cauliflower for about 5 minutes until it just begins to brown.
How long should the onions be browned in the skillet?
Cook the onion wedges for about 3 minutes, turning once, until browned on one side.
How long should the fennel be sauteed?
Saute the fennel for about 5 minutes until it softens slightly and browns.
When do I add the garlic and marjoram?
Scatter the garlic and marjoram over the vegetables once they are arranged on the baking sheet before roasting.
Is this a healthy side dish?
Yes, it is tagged as a healthy side dish featuring nutrient-rich vegetables and healthy fats.
What kind of pan should I use for browning?
A heavy skillet is recommended for even browning of the vegetables.
Can I eat the leftovers?
Yes, the description notes that leftovers are equally enjoyable the next day.
What flavor profile does this dish have?
It has earthy, sweet, and aromatic Mediterranean flavors.
Should the marjoram be chopped?
No, the recipe calls for 15 whole sprigs of fresh marjoram.
How many total ingredients are in this recipe?
There are 6 main ingredients including cauliflower, olive oil, onion, fennel, garlic, and marjoram.
Does this recipe contain dairy?
No, this recipe is dairy-free.