Creamy Cauliflower Puree with Toasted Fennel Seeds
Recipe type: Local and seasonal
Cuisine: Delicious
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 small head Romanesco broccoli florets, plus ¼ cup cauliflower florets
  • Olive oil
  • Black pepper
  • 1 large head cauliflower (or 4 cups of florets)
  • 4-5 large garlic cloves, peeled
  • 2 & ½ cups vegetable stock (water or milk of your choice)
  • 3-4 tbsp. grass-fed butter
  • 1 tsp. sea salt
  • 1 tbsp. fennel seeds
  1. Preheat oven to 375.
  2. Chop romanesco and ¼ cup cauliflower into small florets.
  3. Put florets into a mixing bowl and lightly coat with olive oil, sea salt and black pepper.
  4. Place onto a baking tray and bake 30-35 minutes.
  5. While romanesco and florets are baking, bring remaining cauliflower (4 cups), garlic, stock, butter and 1 tsp. sea salt to a boil in a soup pot.
  6. Reduce heat to simmer, cover and cook 15 minutes.
  7. Pour soup ingredients into a food processor or Vitamix.
  8. Puree until smooth and creamy.
  9. Ladle puree into a soup bowl and top with roasted romanesco and cauliflower florets.
  10. In a small frying pan, lightly toast fennel seeds on a low heat for 5-7 minutes (or until lightly toasted and fragrant).
  11. Top with toasted fennel seeds.
Recipe by Andrea Beaman at