Cauliflower and fennel are one of my favorite combinations, and I have to admit most times, I just roast them together and stop there. But sometimes I feel in the mood for magic, and that is what this dish is to me: magic.
It is rustic, earthy, and creamy, and the roasting of the vegetables brings out their sweetness.
I also love how efertless this dish is the oven does 90 percent of the work for you.
Oh, and adding some warm stock or cream, you can quickly turn this into soup!
Roasted Cauliflower and Fennel Mash
Roasted cauliflower and fennel roasted and mashed with Parmesan cheese for a delicious side dish.
Ingredients
- 1 head cauliflower
- 1 bulb fennel bulb
- 1 shallot cut into quarters
- 3 cloves garlic
- 2 tbsp oil I prefer avocado oil.
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese
- 2 tbsp heavy cream
- 1 tsp kosher salt
- 1/2 tsp cracked pepper I prefer a mixed pepper blend.
Instructions
- Set oven to 425°
- Cut cauliflower into florets and add to a heavy roasting pan. I prefer my cast iron casserole pan.
- Roughly chop the fennel bulb and add to the cauliflower.
- To the cauliflower, add the garlic and shallot.
- Toss all of this with the salt, pepper, and oil.
- Roast for 30 minutes, tossing halfway through.
- Add the roasted mixture to a bowl and puree with the butter, Parmesan cheese, and cream.
- Taste and add more salt and pepper if needed.
- I like to serve mine topped with a dollop of butter.
Tried this recipe?Let us know how it was!