From the October/November 2015 issue
Serves 4–6


  • 1 medium head cauliflower, cut into florets
  • 3 medium carrots, peeled and chopped
  • 2 TBSP coconut oil
  • 1 medium shallot, chopped
  • 2 garlic cloves, finely chopped
  • 1 TBSP finely chopped fresh thyme
  • 1/4 tsp ground or freshly grated nutmeg
  • Sea salt and black pepper, to taste
  • Chicken broth, as needed (optional)


  1. Place 1 inch of water in the bottom of a medium pot fitted with a steamer basket.
  2. Add the cauliflower and carrots.
  3. Steam over

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