A delightful roasted vegetable dish featuring cauliflower, fennel, and aromatic herbs, perfect for any meal.
Preheat your oven to 425°F.
Preheating ensures even cooking and proper caramelization.
Cut the cauliflower into florets and slice the fennel bulbs and onion into wedges.
Uniform sizes help the vegetables cook evenly.
In a large skillet, heat a portion of the olive oil over medium-high heat. Add the cauliflower florets and sauté until they start to brown.
Avoid overcrowding the skillet to ensure proper browning.
Transfer the cauliflower to a baking sheet. In the same skillet, add more olive oil and cook the fennel and onion wedges until slightly softened and browned.
Stir occasionally to prevent sticking.
Place the fennel and onion on the baking sheet with the cauliflower. Scatter the garlic and thyme over the vegetables. Drizzle with the remaining olive oil and season with salt and pepper.
Ensure the vegetables are spread in a single layer for even roasting.
Roast in the oven for about 25 minutes, or until the vegetables are tender and caramelized.
Check halfway through and stir gently for even cooking.
Serve the roasted vegetables warm, garnished with additional thyme if desired.
Serve immediately to enjoy the best texture and flavor.
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