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Roasted cauliflower, broccoli and fennel

Recipe by:Laura Kenny and Joanne Neft
Co-authors, Placer County Real Food From Farmers Markets


  • 3 lb. assorted cauliflower and broccoli, cut into bite-sized pieces
  • 2 bunches fennel, julienned
  • 1 large yellow onion, julienned
  • 3 cloves garlic, chopped
  • 2 tbsp. olive oil
  • Salt and pepper, to taste


Preheat oven to 350 degrees. Toss all ingredients together in a large bowl and season with salt and pepper. Roast on a sheet tray until vegetables are slightly tender and starting to get color, about 20 to 25 minutes.

Serves 8

Califonia Bountiful