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Cauliflower And Carrot Purée

This beautiful cauliflower and carrot purée is a quick, easy, and elegant side dish.
Course Side Dish
Cuisine American
Keyword cauliflower and carrot puree, cauliflower mash paleo
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 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.
  • Meanwhile, heat butter in a skillet over medium heat, add onions and cook until caramelized, about 25 minutes. Make sure to regulate the heat so that the butter remains hot but does not burn.
  • Add your minced garlic, sprinkle with salt and cook for one more minute.
  • 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.

Notes

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 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!).

Nutrition

Calories: 100kcal