Creamy Cauliflower Puree with Toasted Fennel Seeds

Health Highlights

Ingredients

1 head	Broccoli, raw (Romanesco; florets)
1/4 cup	Cauliflower
1 tbsp	Olive Oil, Extra Virgin (enough to coat florets)
1 dash	Black pepper
1 large head	Cauliflower (or 4 cups of florets)
4 clove(s)	Garlic (4-5 large; peeled)
2 1/2 cup	Vegetable stock/broth (water or milk of your choice)
4 tbsp	Butter, grass fed, unsalted (3-4 tbsp.)
1 tsp	Sea Salt
1 tbsp	Fennel seed

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.

Calories 228

Calories from fat 146

Calories from saturated fat 74

Total Fat 16.2 g

Saturated Fat 8.2 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.4 g

Monounsaturated Fat 9.2 g

Cholesterol 31 mg

Sodium 1034 mg

Potassium 875 mg

Total Carbohydrate 17.6 g

Dietary Fiber 6.5 g

Sugars 6.5 g

Protein 6.2 g

Vegetables

4.8