CREAMY CAULIFLOWER & CARROT PUREE
I’m not usually a one-trick pony, but this healthy side dish does seem to appear on nearly every
one of my menus lately. And who can blame me? It’s rich and flavorful, yet also versatile enough to pair
with just about any main course you throw at it. The coconut milk gives it some serious depth of flavor
without the coconut-forward taste all while keeping it dairy free, too. Since we eat with our eyes first,
throwing a carrot or two into the mix lends a beautiful orange hue to the mash, narrowly avoiding a
dreaded Shades of Beige Dinner Plate situation that plagues many cauliflower-centric meals. This mash
keeps beautifully in the fridge for 3 to 4 days so don’t be shy about breaking out the leftovers all week
long!
Servings: 6 servings
Equipment
- Large saucepan with lid
- Food processor or blender
Ingredients
- 2 large cauliflowers cut into small florets
- 2 carrots peeled and cut into thin slices
- 4 whole garlic cloves
- 14 oz can full-fat unsweetened coconut milk
- ½ cup chicken stock or vegetable stock
- 1 ¼ tsp kosher salt
Instructions
- Place all ingredients but the salt into a large saucepan. Cover and cook over medium to medium-low heat to avoid burning until the cauliflower and carrots are soft to the touch. This should take about 20 minutes.
- Transfer to a food processor and puree until smooth. Season with salt, taste, and adjust for seasoning if needed before serving.
Notes
If you halve this recipe, make sure to shake the coconut milk thoroughly to emulsify, or whisk it well
in a bowl before measuring.
in a bowl before measuring.