Cauliflower Puree

This recipe was created by Anastasiya Monaco. This cauliflower Puree is the fluffiest, delicious alternative to traditional mashed potatoes! Serve the Cauliflower Puree as a side dish, and savor the rich, nutty flavor that comes from the combination of cauliflower, parsnips, and roasted garlic.

Ingredients:

• 2 medium parsnips, scraped and washed

• 1 medium cauliflower, broken into pieces, including the cores

• 5-6  cloves, roasted

• ½ tablespoon fresh lemon juice

• ½ to 1 teaspoon sea salt

• freshly ground black pepper, to taste

• 1 heaping teaspoon minced chives

• a dash of nutmeg

• vegan butter, olive oil or Ghee

Method:

1. Preheat the oven to 400°F (200°C).

2. Cut the top off the garlic head to expose the cloves.

3. Roast garlic and parsnips in a clay pot covered with the lid for about 30-40 min.

4. Steam cauliflower in a steam basket until fork-tender, about 10 min.

5. Squeeze the roasted garlic cloves out of their skins and add them to the blender.

6. Add the cauliflower, and parsnips, to the blender along with vegan butter or oil, lemon juice, ½ teaspoon of salt, and pepper. Blend to a smooth consistency, using the temper or spoon to push down the contents. If necessary, add a bit of water or broth to get the blender moving, but do so occasionally so the puree doesn’t become too thin.

   Taste and adjust the seasoning to your taste.

7. Transfer cauliflower pure to a serving bowl, and sprinkle with chives.

   Add a drizzle of Royal Oil or Ghee butter and serve hot.

Note from Anastasiya:

Try not to overcook cauliflower, it should be tender on the outside but still have a little crunch on the inside.

When choosing vegan butter, make sure, the ingredients are clean and free of fillers, flavorings, or preservatives.

Nowadays, you can find vegan butter that was fermented and it tastes like a real butter, even better:)

Ghee butter can be used, or any other cold-pressed royal oil that will add some amazing health benefits to this dish.