Roasted Cauliflower with Onions and Fennel
Elevate your side dish game with this irresistible Roasted Cauliflower with Onions and Fennel recipe! This vibrant and healthy dish combines tender, golden-brown cauliflower florets, sweet red onion, and aromatic fennel, all roasted to caramelized perfection. A drizzle of olive oil, fresh thyme, and minced garlic infuses the veggies with deep, herbaceous flavor, while a finishing touch of zesty lemon keeps things bright and fresh. Optional grated Parmesan adds a savory kick, making this easy-to-make recipe a guaranteed crowd-pleaser. Ready in just 45 minutes, it's a versatile addition to any meal—perfect for weeknight dinners or special occasions. The combination of roasted vegetables and bold flavors makes it the ultimate roasted cauliflower recipe for those who love wholesome, delicious food.
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Recipe Information
Ingredients
- 1 head cauliflower
- 1 fennel bulb
- 1 large red onion
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon lemon zest
- 0.25 cup parmesan cheese (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Prepare the cauliflower by removing the outer leaves and cutting it into bite-sized florets.
Trim the fennel bulb, removing any tough outer layers and the stalks. Slice the remaining bulb into thin wedges.
Peel and slice the red onion into thin wedges.
In a large mixing bowl, combine the cauliflower florets, fennel wedges, and onion slices.
Peel and mince the garlic cloves, then add them to the bowl.
Drizzle the vegetables with olive oil, and sprinkle with fresh thyme, salt, and black pepper. Toss to coat evenly.
Spread the seasoned vegetables in an even layer on a large baking sheet lined with parchment paper or a silicone mat.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is golden brown and tender, and the onions and fennel are caramelized.
Remove the roasted vegetables from the oven and immediately sprinkle with lemon zest for added brightness.
Transfer the vegetables to a serving dish and optionally garnish with freshly grated parmesan cheese.
Serve warm and enjoy!
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 4308 mg | 187% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 27.6 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 976 mg | 75% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 3161 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
