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Roasted Cauliflower With Onions And Fennel

Nutrition per serving    (USDA % daily values)
CAL
225
FAT
47%
CHOL
0%
SOD
6%

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Ingredients for 6 servings

1 medium head of cauliflower (about 1 1/4 pounds), cored, cut into 1-inch florets

6 tablespoons olive oil, divided

2 medium onions (about 1/2 pound each), halved lengthwise, cut into 3/4-inch-wide wedges with some core still attached, peeled

2 fresh fennel bulbs (about 1 pound total), halved lengthwise, cut lengthwise into 1/2-inch-wide wedges with some core still attached

8 small garlic cloves, unpeeled

15 fresh marjoram sprigs

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