Cauliflower: White, anemic, pale-looking brain of a vegetable.
When I was growing up, I called it “crawlyflower!” I hated it. Bleacchhhh! It made my skin crawl.
But, that’s not the case today. Especially, during the fall when this veggie is in season.
Besides all the nutritional blah blah blah about cruciferous vegetables like cauliflower being good for our health, when prepared correctly, it’s totally delicious.
Apparently, cauliflower is all the rage in the Paleo and Keto communities as well – I’ve seen this veggie prepared like rice, mashed potatoes, casseroles and soups.
I really LOVE it when it’s roasted, or pureed into a smooth and silky treat. So, that’s what we’ve got… cauliflower two ways; roasted AND pureed.
Enjoy this crazy crawlyflower two ways! Let me know if you like it.
- 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
- Preheat oven to 375.
- Chop romanesco and ¼ cup cauliflower into small florets.
- Put florets into a mixing bowl and lightly coat with olive oil, sea salt and black pepper.
- Place onto a baking tray and bake 30-35 minutes.
- 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.
- Reduce heat to simmer, cover and cook 15 minutes.
- Pour soup ingredients into a food processor or Vitamix.
- Puree until smooth and creamy.
- Ladle puree into a soup bowl and top with roasted romanesco and cauliflower florets.
- In a small frying pan, lightly toast fennel seeds on a low heat for 5-7 minutes (or until lightly toasted and fragrant).
- Top with toasted fennel seeds.