Roasted Fennel Mashed Faux-tatoes

Things have been turned upside down here in the HB household. Brandon gave his two week notice (two weeks ago) and I’ve stopped taking on new web projects–and we both started our new full time careers at Carolina CrossFit this past Monday–exciting (but slightly nerve wracking) experience.

So we’re now leaving the house late afternoon in order to get in a workout before PM classes start, and then we’re there until well past standard supper time. So, this weekend, we really focused on getting a ton of food made and stocked so we could just re-heat and eat when we got home.

Besides the standard boiled eggs, we really tried to focus on actually making bits and pieces of meals; things we could throw together in a couple different combinations–as repetition is the enemy of my taste buds. With a little more finessing, hopefully this “cook up” will be something we’re able to organize and put together for the site every week.


  • 1 head cauliflower
  • 1 bulb fennel
  • 3 cloves garlic
  • fat of choice
  • 1 cup chicken or veggie stock
  • salt & pepper


Preheat your oven to 400ºF.

Remove the stem & cut the cauliflower into rough florets, then cut the fennel into rough chunks. Lay veggies and garlic on a baking sheet and toss in your fat of choice (melted, if necessary). Sprinkle generously with salt and pepper. Roast until lightly caramelized, about 30 minutes. Make sure you peek in on the garlic, as it may brown up faster than the cauli & fennel.

Place the roasted cauliflower, fennel and garlic in a blender. Add the stock about 1/4 cup at a time and blend until a thick puree has formed. If you add too much stock at one time, you may end up with soup–which isn’t a horrendous problem, but it may not be the result you were after.

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  • Reply
    Rachel (Two Healthy Plates)
    November 15, 2012 at 1:01 pm

    I love making faux-tatoes with cauliflower – I also seriously love saying faux-tato! hah!

    This looks great – the fennel and garlic would add such delicious flavors! =)

  • Reply
    Bridget M.
    November 15, 2012 at 5:28 pm

    Congrats on the new careers, you guys! I envy your being able to translate your passion into $$. 🙂

  • Reply
    November 19, 2012 at 10:29 am

    Congrats on your new adventures! Have y’all checked out Melissa Joulwan’s weekly cook-up WOD over at I try to follow something like that, when prepping food for our week, and it works pretty darn well.

  • Reply
    August 22, 2013 at 1:03 pm

    I made this months ago and totally forgot to say how much I enjoyed them. I am NOT a fan of cauliflower…AT ALL. Boiled, microwaved, fresh or frozen, the stuff fails to interest me. It looks bland, it tastes boring, its texture is strange at best IMO. But after making this, I can’t wait for it to come into season again. Roasting the stuff is magic! I was amazed with every spoonful of this!! I’d love to trick my anti-veggie niece with it. She’d love it until she found out what it was. Can’t wait for Thanksgiving!!! I’ll get her then!!

  • Reply
    Toni B
    July 29, 2014 at 8:33 pm

    Your recipes are excellent! While I know you have recipes that are friendly to a variety of diet-specific seekers, I have a Type I diabetic husband, and your recipes with less carbs have really been wonderful! I want to make this, but was wondering about how much fat you use?

  • Reply
    September 15, 2014 at 6:50 am

    Great recipe! My husband and I loved it. Instead of ‘fat’ it is good to use olive oil to help roast the veggies. Remember to turn veggies halfway through. Don’t stress about some browning of the cauliflower – it will purée nicely

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