2 heads purple cauliflower, cut into florets
1 bulb fennel, thinly sliced
2” piece of ginger, minced
4-5 cups water
2 bay leaves
1 teaspoon fennel pollen (optional)
1/2 teaspoon chili powder
Salt + pepper, to taste
Avocado (or any other cooking) oil
thinly sliced radish, optional, for garnish
toasted pinenuts, optional, for garnish
Preheat the oven to 400˚F. On a rimmed sheet pan, toss cauliflower and fennel with oil of choice and season with salt and pepper. Roast in the oven for about 25 minutes or until slightly tender and golden brown.
In a heavy bottomed pot, heat about 1 tbsp oil over medium heat, then add ginger and saute until soft. Add roasted cauliflower, fennel, water, bay leaves, chili powder and salt + pepper. Bring to a low boil, then let simmer for about 20 minutes.
Pour ingredients into a high-speed blender and blend until very smooth. Swirl in the fennel pollen (if using). Serve into bowls and top with desired garnishes.