This beautiful cauliflower and carrot purée is a quick, easy, and elegant side dish.
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 (this also makes it a perfect side dish to bring to a holiday party along with gluten free stuffing!).
You’ll only need eight ingredients to make this easy veggie side dish:
- Just four carrots
- And this flavor medley
- 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.
*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.
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 healthy 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 healthy 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.
Cauliflower And Carrot Purée
- 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
- 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
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