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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

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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.

Jacquelyn Umof

I hope you enjoyed that. I love being able to connect with you over something that I'm so passionate about. Everyday I workout and stretch, and I hope to inspire you to do the same, even if it's just 15 minutes. Live the life of your dreams, and keep your body where your soul lives healthy. Remember that you workout because you love your body, not because you're trying to change it. Please check-in and leave a comment below so I know that you've read it, and let me know if there's anything else you want to learn about.