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I met this recipe when living in Jackson, Mississippi.  A restaurant called Walkers served this with Redfish. I found the recipe and make it often and serve it with anything.  This is one of my personal all-time favorite vegetable recipes.  If you make it, please let me know.



1 large fennel bulb, sliced

5 cups frozen cauliflower

2 garlic cloves, minced

1 sweet onion, sliced,

½ cup chicken broth

Salt and pepper



  1. Heat the oven to 400° and line a baking sheet with parchment paper, spray with cooking spray.
  2. Place everything but the chicken broth on the baking sheet and roast until tender (about 20 minutes). Coat with cooking spray and salt and pepper.
  3. Once tender, put the veggies in a blender or food processor with chicken broth.  Puree until the consistency of mashed potato. You might have to add more chicken broth to get the right consistency.
  4. Serve warm
  5. This freezes very well for future meals


If you make them, tag me so I can share! @carpenterone80

Originally posted 2020-03-26 16:55:15.