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Published November 23, 2015 | Last Updated January 29, 2025 By Barbara Bianchi 7 Comments

Cauliflower And Carrot Purée Recipe

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This beautiful cauliflower and carrot purée is a quick, easy, and elegant side dish.

Cauliflower, Carrot, Purée,gluten free, paleo

Ever been so busy preparing the main entrées for Thanksgiving that you didn’t have time to come up with a special vegetable side? No worries this Thanksgiving! This beautiful cauliflower and carrot purée is a quick, easy, and elegant side dish that pairs wonderfully with turkey.

Best of all, it’s gluten free and paleo!

What I love about this dish is that I can even prepare it a few days before the holiday (which means I can get a head start on the holiday cooking). It will keep in the refrigerator up to four days in advance. 

When it’s time to serve, I can just reheat the purée over a low heat on top of the stove. It’s also a wonderful dish to bring to a holiday party, as it complements the spread of classic Gluten-Free Thanksgiving recipes.

For example, it pairs beautifully with Savory Gluten-Free Stuffing or Dressing, irresistible Parmesan Roasted Sweet Potatoes, and Cranberry and Wild Rice Pilaf. 

Adding cauliflower and carrot purée to my vegetable recipe collection not only brings variety but also offers a nutritious, colorful option that’s delicious for any meal.

Cauliflower, Carrot, Purée,gluten free, paleo

Ingredients

You’ll only need eight ingredients to make this easy veggie side dish:

  • Cauliflower

cauliflower

  • Just four carrots

  • And this flavor medley

Ingredients for flavoring: butter, rosemary, garlic, onion, salt and pepper

  • Cauliflower and carrots: The slightly mild, nutty flavor of the cauliflower blended with the sweet and earthy orange-colored carrots complement each other in this creamy dish.   
  • Butter: Butter adds richness and a smooth, velvety texture to the puree. 
  • Onion: Onions bring a savory and slightly sweet flavor to the puree.
  • Garlic: Pungent garlic enhances the savory notes with distinct flavor that complements the other ingredients.
  • Salt and pepper: These balance the sweetness of the carrots and add depth to the overall taste.
  • Fresh Rosemary: Mmm I love the fragrant, herbal aroma and pine-like flavor fresh rosemary adds to the puree.

Instructions

*Free printable recipe card is available at the end of the post.

To make the purée, begin by chopping up four medium carrots into chunks and cutting up the cauliflower into florets. Set them in a steamer basket in a large pot, sprinkle with salt, and steam for 20 minutes until soft.

While they cook, heat butter in a skillet over medium heat, add the onions, and cook until caramelized, about 20-25 minutes. Make sure to regulate the heat so that the butter remains hot but doesn’t burn.

Add the minced garlic, sprinkle with salt and cook for one more minute. Mmm. These caramelized onions are going to add a rich, sweet depth of flavor to the veggie puree.

Now you’re almost done. Place the cauliflower and carrots in your food processor fitted with the large chopping blade. Pour the butter with caramelized onions and garlic over the carrots and cauliflower.

Add a teaspoon of salt, a sprinkling of pepper, and a quarter teaspoon of fresh minced rosemary. (I went to the farm around the corner from my house to buy fresh rosemary for this recipe. They already had Christmas trees for sale. Whoa. And it’s not even Thanksgiving yet!)

Process the mixture until smooth and creamy. Serve and enjoy!

Pro tips and recipe notes

Can I use frozen cauliflower for this puree? Yes, frozen cauliflower can be used as a convenient alternative. Ensure it’s thawed and adjust cooking times accordingly.

Can I substitute dried rosemary for fresh in this recipe? Yes, but use less as dried herbs are more concentrated. Start with a pinch and adjust to taste.

Are there variations to this recipe? Yes, experiment with spices like cumin or coriander, or add a splash of cream for extra richness.

Can I make this puree ahead of time? Absolutely. Refrigerate in an airtight container for up to 4 days, reheating on the stove or in the microwave.

Is this puree suitable for freezing? Yes, this can be frozen. Allow it to cool, transfer to airtight containers, and freeze for up to three months.

Cauliflower, Carrot, Purée,gluten free, paleo

Just look at that vibrant color. This gorgeous side dish is going to look beautiful on your Thanksgiving table. 

I serve vegetables with dinner every evening so on holidays I love having something unique and delicious to share with everyone. This creamy and satisfying cauliflower and carrot purée is a fun and nutritious addition to the holiday feast.

Happy Thanksgiving from our family to yours! 🙂

More delicious side dishes

Bacon Brussels Sprouts – These super easy Brussels sprouts are always an instant hit with adults and kids alike. And they’re keto because they’re low carb and full of fiber.

Spaghetti Squash Carbonara (No Egg) – With only six ingredients, carbonara is a creamy, decadent sauce that’s super easy to make. Pair with spaghetti squash for a delicious and nutritious grain free noodle substitute.

Baby Bok Choy With Sweet And Tangy Sauce – Baby bok choy is one of the most nutrient-dense foods you can eat. Paired with my sweet and tangy sauce, it’s absolutely delicious.

Honey Balsamic Glazed Carrots These carrots look so bright and beautiful when served. And the taste? It’s complex and deliciously earthy.

Sautéed Broccoli With Garlic This recipe is so delicious, you’ll probably never go back to boring steamed broccoli again.

Turkey Kale Salad with Roasted Sweet Potatoes and Carrots Topped with a light vinaigrette and bursting with color, this makes an absolutely lovely lunch or a side salad for dinner.

Print Pin Save Saved Recipe!
5 from 7 votes

Cauliflower And Carrot Purée

Prevent your screen from going dark
This beautiful cauliflower and carrot purée is a quick, easy, and elegant side dish.
Course Side Dish
Cuisine American
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 8
Calories 100kcal
Author Barbara Bianchi

Ingredients

  • 1 medium cauliflower cored and cut into florets
  • 4 medium carrots peeled and cut into 1-inch chunks
  • 1/2 cup 1 stick butter
  • 1 onion sliced
  • 3-4 cloves of garlic minced
  • 1 teaspoon of salt
  • pepper to taste
  • 1/4 teaspoon fresh rosemary minced

Instructions

  • Set cauliflower and carrots in a steamer basket in a large pot, sprinkle with salt and steam for 20 minutes until soft.
    1 medium cauliflower, 4 medium carrots
  • Meanwhile, heat butter in a skillet over medium heat, add onions and cook until caramelized, about 20-25 minutes. Make sure to regulate the heat so that the butter remains hot but does not burn.
    1/2 cup 1 stick butter, 1 onion
  • Add your minced garlic, sprinkle with salt and cook for one more minute.
    3-4 cloves of garlic, 1 teaspoon of salt
  • Place steamed cauliflower and carrots in your food processor fitted with the large chopping blade. Pour the butter with caramelized onions and garlic over the carrots and cauliflower. Add one teaspoon of salt, a sprinkling of pepper and rosemary. Process until creamy.
    Serve hot with roast meat or grilled chicken. Enjoy!
    pepper, 1/4 teaspoon fresh rosemary

Notes

Can I use frozen cauliflower for this puree? Yes, frozen cauliflower can be used as a convenient alternative. Ensure it's thawed and adjust cooking times accordingly.
Can I substitute dried rosemary for fresh in this recipe? Yes, but use less as dried herbs are more concentrated. Start with a pinch and adjust to taste.
Are there variations to this recipe? Yes, experiment with spices like cumin or coriander, or add a splash of cream for extra richness.
Can I make this puree ahead of time? Absolutely. What I love about this dish is that it can be prepared a few days before the holiday (which means I can get a head start on the holiday cooking). It will keep in an airtight container in the refrigerator up to four days in advance. When it's time to serve, just reheat the purée over a low heat on top of the stove (this also makes it a perfect side dish to bring to a holiday party along with gluten free stuffing!).
Is this puree suitable for freezing? Yes, this can be frozen. Allow it to cool, transfer to airtight containers, and freeze for up to three months.

Nutrition

Calories: 100kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

Nutrition-Label-Embed-cauliflower & carrot puree

  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and wholesome food to the table. She also enjoys drinking robust coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: Appetizers & Side Dishes, Egg free, Paleo, Recipe, Thanksgiving, Vegetables & Salads

Reader Interactions

Comments

  1. Bethany says

    November 27, 2015 at 7:57 pm

    This looks really good!

    Reply
    • Barbara says

      November 29, 2015 at 12:05 am

      Thank you, Bethany. You can’t go wrong with onions caramelized in butter. So Good. 🙂 Enjoy your weekend.

      Reply
  2. Andrea Wyckoff says

    December 11, 2015 at 8:51 pm

    Yummm. I love warm savory veggies purees! And this one looks divine! I love that you didn’t shy away from the butter, as butter really makes veggies taste that much more amazing!! I could see this dish being a hit around our table too!

    Reply
  3. Susan H says

    November 28, 2019 at 2:25 pm

    5 stars
    Just made this for Thanksgiving. So delicious!

    Reply
    • Barbara Bianchi says

      November 28, 2019 at 4:25 pm

      Woo Hoo! Susan, I’m so glad you like it. Have a wonderful Thanksgiving. ❤︎

      Reply
  4. Vilma says

    August 3, 2020 at 11:11 pm

    5 stars
    Excellent. I use it as a side dish for stakes. It is excellent

    Reply
    • Barbara Bianchi says

      August 4, 2020 at 3:26 pm

      Yay. I’m so happy to hear that you enjoyed this recipe, Vilma. And thanks so much for the stars. ❤︎

      Reply
5 from 7 votes (5 ratings without comment)

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