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.