Cooked and mashed cauliflower and fennel blend perfectly with buttermilk, scallions, and marjoram to create a creamy, delectable side dish. Easy to prepare and full of wholesome ingredients.
1 head cauliflower, cut into florets
1 cup chopped fennel
1/2 cup buttermilk
2 scallions, sliced
1 teaspoon marjoram
In sauce pot, bring cauliflower, fennel, and enough salted water to cover to a boil. Reduce heat, simmer 5 minutes. Drain.
Mash veggies. Stir in buttermilk, scallions, and marjoram. Makes a great side dish.
lynnemarie
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reviews & comments
November 10, 2011
I love mashed cauliflower and I love the flavor of fennel, so for me this was absolutely delightful! If you don't like the anise flavor of fennel, be aware that it will be noticeable. The buttermilk gives the mixture a good creamy texture. One note, make sure you drain the cauliflower really well when making mashed cauliflower, otherwise it will be watery. I usually transfer it to a baking sheet and dry it in the oven for about 10 minutes before mashing just to make sure I get the extra moisture out.