Cauliflower and Carrot Puree
 
Prep time
Cook time
Total time
 
Author:
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.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-cauliflower-carrot-puree/