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.
- Preheat the oven to 350F.
- 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.
- In the meantime boil water* in a medium saucepan.
- 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.
- Let the vegetables cool, pop the garlic cloves out of their skin and transfer vegetables to a food processor.
- Add the remaining ingredients and process everything until smooth.
Adding a handful of aromatic herbs (dill, parsley, cilandro, etc.) gives a nice twist to this purée.