Spicy Tuesday – Fennel and Cauliflower Puree – Rosemary
Mmmmmm…what’s better than a big bowl of creamy potatoes? We have the answer. It’s a big bowl of fennel and cauliflower puree. Not only is it better-for-you – it has SO much more flavor than the standard bowl of mashed potatoes. Plus lots more nutrition, too!
Rosemary is sometimes referred to as the Christmas herb, and its use in this dish is no mistake. It brings pine-y warmth to the velvety mix of fennel, rich cauliflower and fragrant onions and garlic. And that’s not all rosemary has to offer, its nutrition is top notch. It is full of calcium, iron, and vitamin B6. Rosemary is also known to help digestion. There are compounds that are anti-inflammatory, anti-allergic, anti-fungal and anti-septic properties. Oh yes, this dish is awesome for your body and your taste buds!
Fennel and Cauliflower Puree with Rosemary
3 Heads Fennel, cut into ½” pieces
1 Large Yellow Onion, chopped
2 TB Olive Oil
1 Tsp Sea Salt
½ Tsp Freshly Cracked Black Pepper
1 Large Head Cauliflower (or 3 bags Florets)
2 Large Cloves Garlic, peeled
2 TB Unsalted Butter
¼ Cup Skim Milk
1 TB Freshly Chopped Rosemary
Salt and Pepper to Taste
Step One Preheat the oven to 400F. On a half sheet pan lined with aluminum foil or parchment and sprayed with nonstick spray, toss the Fennel, Onion and Salt and Pepper with the 2 TB Olive Oil. Roast for 45 – 60 minutes or until the fennel and onions are tender.
Step TwoWhile the fennel is roasting, cook the cauliflower and garlic clove in boiling salted water until tender – about 10 minutes. Using the immersion blender, puree. Then add the fennel mixture and puree again
Step Three Melt the butter with the skim milk and rosemary over medium low heat. Add to the fennel mixture and stir. Taste for salt and pepper and sprinkle with additional to taste.