Fennel Roasted Cauliflower With Quinoa Recipes

ROASTED CAULIFLOWER WITH ONIONS AND FENNEL

Roasted Cauliflower With Onions and Fennel image

From the March 2007 Gourmet magazine, to which I have subscribed for more than 35 years. This combination is outstanding and the prebrowning of each vegetable is key. (Yes, it's more work, but it is worth it!) It is delicous hot and even better at room temperature.

Provided by BarbryT

Categories Cauliflower

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

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

Steps:

Preheat the oven to 425°F Toss cauliflower and 2 T olive oil in a large bowl. Heat a 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 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; 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.

QUINOA-FENNEL PILAF

Quinoa-Fennel Pilaf image

Categories Side Sauté Quick & Easy Wheat/Gluten-Free Quinoa Fennel Summer Healthy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

1 cup quinoa
1/2 small white onion, finely chopped
1 celery rib, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
1 small fennel bulb (sometimes called anise), trimmed, cored, and cut into 1/4-inch dice
1 tablespoon unsalted butter
1 1/2 cups water

Steps:

Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve.
Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.

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