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.
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/