Roasted Cauliflower and Fennel Puree

by Emily Kemme
Roasted Cauliflower and Fennel Puree

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 Fennel Puree

Cauliflower is often overlooked for creating a hearty side dish and veggie combo, all wrapped into one! Here, roast cauliflower and fennel are pureed with coconut milk for a comforting side dish. Veggies included.

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,, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.



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