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Roasted Cauliflower with Onions and Fennel

Roasted Cauliflower with Onions and Fennel

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This roasted cauliflower with onions and fennel is a sophisticated vegan side dish that celebrates the natural sweetness of caramelised brassicas. By searing the vegetables in a frying pan before roasting, you develop a deep, savoury flavour and a golden colour that oven-roasting alone cannot achieve. The fragrant marjoram and whole garlic cloves infuse the oil, creating a Mediterranean-inspired aroma that pairs beautifully with the aniseed notes of the fresh fennel bulbs.

Whether you are looking for a healthy accompaniment to a Sunday roast or a substantial base for a plant-based warm salad, this recipe fits the bill perfectly. It is a versatile dish that works just as well served hot from the oven as it does at room temperature. For a complete meal, try serving it alongside some protein-rich pulses or a zestily dressed quinoa.

Ingredients for Roasted Cauliflower with Onions and Fennel

1 medium head of cauliflower (about 575g), cored, cut into 1-inch florets
6 matskedar olivolja, delad
2 medium onions (about 230g each), halved lengthwise, cut into 3/4-inch-wide wedges with some core still attached, peeled
2 fresh fennel bulbs (about 450g total), halved lengthwise, cut lengthwise into 1/2-inch-wide wedges with some core still attached
8 small garlic cloves, unpeeled
15 fresh marjoram sprigs

How to make Roasted Cauliflower with Onions and Fennel

Position rack in centre of oven; preheat to 218°C. Toss cauliflower and 2 tablespoons oil in large bowl. Heat 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 tablespoons oil to same skillet. Add onion wedges. 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 remaining 2 tablespoons 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.

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