I’ve got the idea to prepare cauliflower and carrot puree while strolling in a supermarket, checking out foods I could eat and ending up in a department for babies. But seriously, why not? I thought that it could be nice to get away from traditional cauliflower puree and I like that carrots bring up bright, lively color and a bit of a different structure to the puree. Beta carotene, found in carrots, coupled with coconut oil is easily absorbed.  Great news as beta carotene, a precursor form of vitamin A, is essential for vision, bone health and overall immunity.

In fact, vitamin A is one of the key vitamins necessary to achieve optimal health and adding its natural sources is paramount. Luckily, paleo way of cooking provides plenty of opportunities to do so: carrots, pumpkin, sweet potatoes, green leafy vegetables all contain a hefty amount of vitamin A. However, many of these vegetables also have a high glycemic index, so I like to pair them with other vegetables, for example cauliflower. Cauliflower has a very low glycemic index and adds to a feeling of satiety by keeping blood sugar levels stable.  Roasted garlic preserves precious selenium, so needed to those with Hashimoto disorder.

Cauliflower and Carrot Puree

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Zesty Paleo

Serves: 2-3

Ingredients

• 1 ½ pound cauliflower (1 small)
• ½ pound thin carrots
• 6 garlic cloves, unpeeled
• 1 teaspoon ground ginger
• ¼ teaspoon turmeric
• 2 teaspoons lemon juice
• ¼ teaspoon salt or to taste
• 4 tablespoons coconut oil, divided

Instructions

1. Preheat the oven to 350F.
2. Coat the carrots and garlic with 2 tablespoons of coconut oil, arrange on a baking sheet lined with parchment paper and roast for 40 minutes turning vegetables once halfway through.
3. In the meantime boil water* in a medium saucepan.
4. Cut the cauliflower into florets and add to a boiling water. Reduce the heat by half, cover and cook cauliflower for 15 to 20 minutes, until it is easily pierced with a fork.
5. Let the vegetables cool, pop the garlic cloves out of their skin and transfer vegetables to a food processor.
6. Add the remaining ingredients and process everything until smooth.

Notes

*You can also use bone broth instead of water.

Adding a handful of aromatic herbs (dill, parsley, cilandro, etc.) gives a nice twist to this purée.

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