Cauliflower Cream with Glazed Fennel by @rossellainpadella

40 min

2 servings

🥦

500 g

Cauliflower

🥬

1

Leek

🫒

Extra virgin olive oil

🧂

Salt

⚫

Pepper

🫙

Nutmeg

🫙

1 pinch

Turmeric

🥥

50 ml

Coconut milk

🥕

2

Fennel

🫒

Olive oil

🍇

Balsamic vinegar

🍁

Maple syrup

🌱

Toasted sesame seeds

💧

Water

  1. Cut
    • Cauliflower
    • Leek

    Clean and cut the cauliflower, then do the same with the leek.

  2. Sauté
    • Cauliflower
    • Leek
    • Extra virgin olive oil

    Sauté the cauliflower and leek in a pan with a drizzle of olive oil.

  3. Season
    • Salt

    Season with salt, pepper, nutmeg and a pinch of turmeric.

  4. Cover
    • Water or broth
    • Water

    Cover with hot water or broth.

  5. Cover
    • Cauliflower

    Cover with a lid and let the vegetables wilt down.

  6. Cut
    • Fennel

    Meanwhile, cut the fennel into wedges or slices and place them on a baking tray.

  7. Season
    • Salt
    • Balsamic vinegar
    • Extra virgin olive oil

    Season the fennel with salt and pepper, then drizzle over balsamic vinegar, maple syrup and a little olive oil.

  8. Cook
    • Fennel

    Cook the fennel for 15 minutes at 200°C in the air fryer, or 25 minutes in a fan oven.

  9. Return
    • Cauliflower
    • Leek
    • Coconut milk

    Return the cauliflower mixture to the pan and blend it, adding the coconut milk.

  10. Serve
    • Fennel
    • Toasted sesame seeds

    Serve by resting the fennel on top of the cauliflower cream and finish with a handful of toasted sesame seeds.

Cauliflower Cream with Glazed Fennel by @rossellainpadella

40 min

2 servings

🥦

500 g

Cauliflower

🥬

1

Leek

🫒

Extra virgin olive oil

🧂

Salt

⚫

Pepper

🫙

Nutmeg

🫙

1 pinch

Turmeric

🥥

50 ml

Coconut milk

🥕

2

Fennel

🫒

Olive oil

🍇

Balsamic vinegar

🍁

Maple syrup

🌱

Toasted sesame seeds

💧

Water

Preparation Steps

  1. Step 1/10

    Clean and cut the cauliflower, then do the same with the leek.

    🥦Cauliflower
    🥬Leek
    🔪Knife
    🪵Cutting board

  2. Step 2/10

    Sauté the cauliflower and leek in a pan with a drizzle of olive oil.

    🥦Cauliflower
    🥬Leek
    🫒Extra virgin olive oil
    🍳Pan

  3. Step 3/10

    Season with salt, pepper, nutmeg and a pinch of turmeric.

    🧂Salt
    ⚫Pepper
    🫙Nutmeg
    🫙Turmeric
    🍳Pan

  4. Step 4/10

    Cover with hot water or broth.

    💧Water or broth
    🍳Pan

  5. Step 5/10

    Cover with a lid and let the vegetables wilt down.

    🍳Pan
    ✨Lid

  6. Step 6/10

    Meanwhile, cut the fennel into wedges or slices and place them on a baking tray.

    🥕Fennel
    🔪Knife
    🪵Cutting board
    🍳Baking tray

  7. Step 7/10

    Season the fennel with salt and pepper, then drizzle over balsamic vinegar, maple syrup and a little olive oil.

    🧂Salt
    ⚫Pepper
    🍇Balsamic vinegar
    🍁Maple syrup
    🫒Olive oil
    🍳Baking tray

  8. Step 8/10

    Cook the fennel for 15 minutes at 200°C in the air fryer, or 25 minutes in a fan oven.

    🥕Fennel
    🍳Baking tray

  9. Step 9/10

    Return the cauliflower mixture to the pan and blend it, adding the coconut milk.

    🥦Cauliflower
    🥬Leek
    🥥Coconut milk
    🍳Pan
    🥤Blender

  10. Step 10/10

    Serve by resting the fennel on top of the cauliflower cream and finish with a handful of toasted sesame seeds.

    🥕Fennel
    🌱Toasted sesame seeds

Composition

Ingredients

Types

Vegetables, Oils, Spices, Plant-based milk, Condiments, Sweeteners, Seeds, Liquids

Ingredients

Cauliflower, Leek, Extra virgin olive oil, Salt, Pepper, Nutmeg, Turmeric, Coconut milk, Fennel, Olive oil, Balsamic vinegar, Maple syrup, Toasted sesame seeds, Water

Notes

Extra virgin olive oil (a drizzle, for sautéing the cauliflower and leek), Salt (to taste, for the cream, for the fennel), Pepper (to taste, for the cream, for the fennel), Nutmeg (to taste, for the cream), Coconut milk (canned), Balsamic vinegar (a drizzle), Maple syrup (a drizzle), Toasted sesame seeds (a handful, for garnish), Water (hot, enough to cover the vegetables, or broth)

Allergens

Sulphites, Sesame

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Halal, soy-free, Gluten-Free

Calories

220 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 20g, Fat: 13g, Fiber: 7g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 650mg, Sodium: 380mg, Calcium: 80mg, Iron: 1.5mg, Magnesium: 35mg

Vitamins

Vitamin C: 95mg, Vitamin B6: 0.3mg, Folate: 70mcg, Vitamin K: 25mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Knife, Cutting board, Pan, Lid, Baking tray, Blender

Appliances

Air fryer, Oven

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@rossellainpadella

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Smooth, Velvety, Crunchy, Caramelized

Flavors

Creamy, Earthy, Savory, Sweet-tangy, Smoky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (Store in an airtight container,Keep cream and glazed fennel separate for best texture,Reheat gently on the stove or in the microwave before serving), freezer : up to 2 months (Freeze only the cauliflower cream (without the fennel topping),Store in a sealed freezer-safe container,Thaw in the fridge overnight and reheat before serving)