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
• divided
• 2 md. onions, halved, then cut into
• wedges. (leave some core on each
• wedge.)
• 2 fresh bulbs of fennel, halved length
• 2 inch
• strips, leaving some of the core attached.
• 10 sm. garlic cloves unpeeled.
• Fresh marjoram sprigs

1. 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.
2. (If using frozen, defrost com- pletly, then pat dry with paper towels.)
3. Heat heavy large skillet over medium-high heat, add cauliflower and saute until begin- ning to brown, about 5-6 minutes.
4. Transfer cauliflower to a rimmed baking sheet.
5. Add 2 tablespoons of olive oil to same skillet, add onion wedges and cook until browned on 1 side, about 3-4 minutes.
6. Using a spatula carefully transfer onions to baking sheet with cauliflower, arranging onion browned side up.
7. Add remaining tablespoons of olive oil to the same skillet, add fennel, saute until fennel softens slightly and begins to brown.
8. About 5 minutes.
9. Transfer to same baking sheet.. Scatter garlic and Marjoram over vegeta- bles, sprinkle with salt and pepper.
10. Roast until vegetables are caramelized, about 25- 30 minutes.
11. Before serving remove un- peeled garlic and sprigs of Marjoram.
12. Serve hot or at room temperature.

cauliflower, olive oil, onions, fresh bulbs of fennel, garlic, marjoram sprigs

Taken from www.foodgeeks.com/recipes/22063 (may not work)