Cauliflower & Fennel Puree

Feb 19

Cauliflower & Fennel Puree

I teamed up with my friend Theodore Leaf, amazing chef and lifestyle blogger, to cook easy, gluten-free (and delicious) recipes! We even squeezed in a few stretches while waiting for our food to cook!

Theodore invited me to his home, Gingham Cottage, up in the Hollywood Hills, and it was nothing short of AMAZING. His kitchen looked like it came straight out of a magazine.

Watch the video, and get this delish recipe below!

Watch on YouTube HERE!

Cauliflower & Fennel Puree

Download this recipe NOW!

Ingredients

  • 2 tablespoons coconut oil (refined)
  • 1 medium onion, diced
  • 1 fennel bulb, diced (fronds reserved)
  • 1 cauliflower head, cut into florets, stalk trimmed
  • 3 garlic cloves
  • 4 cups chicken stock
  • Kosher salt
  • Black pepper, freshly ground

Directions

In a large saucepan over medium head melt the coconut oil, next add the onion and fennel, season with salt. Sauté until lightly browned then add the garlic, cook until fragrant (30 seconds, get in there and smell it!)

Next mix in the cauliflower with the browned vegetables and cook until lightly colored. Add in the chicken stock and bring to a boil, then reduce to a simmer and cover cooking for 20 min or until the cauliflower is tender (it will mash easily with a fork).

To finish the soup add it to a high powered blender and blend on high until a sky puree forms. Add more chicken stock if the soup is too thick. Taste for seasoning and serve.

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