Sometimes it’s nice to have a side dish that meets many needs. It’s what I call “One Stop Shopping.” This Roasted Cauliflower and Fennel Purée does that. Roasting the veggies pulls out their natural sweetness, creating a creamy, hearty stomach filler that is great for accompanying roasted and sautéed meats and poultry.
Roasted Cauliflower and Fennel Purée Recipe
1 large head cauliflower, green stem ends removed, sliced thickly
1 fennel bulb, feathery fronds trimmed, sliced thickly
2 T olive oil
1 cup low salt chicken broth
1 cup coconut milk
Note: So Delicious Coconut Milk is a great product that is readily available in the baking isle of most grocery stores. It comes in many varieties and flavors, but for cooking purposes, I use the unsweetened/30 calories version.
2 T unsalted butter
salt and pepper to taste
Heat oven to 400°F.
Spread cauliflower and fennel pieces on rimmed baking sheet. Drizzle with olive oil. Roast for 25 minutes, or until vegetables are tender and lightly browned.
Let cool, and chop in blender or food processor. Add chicken broth and coconut milk and purée until very smooth. Place in skillet or pot and warm. Add butter and melt into mixture. Add salt and pepper to taste.
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @. Life inspired. Vodka tempered.
Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress