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 medium-high heat until the vegetables are just tender, 12–15 minutes.
  4. While the vegetables steam, heat coconut oil in a small skillet over medium heat.
  5. Add the shallot and cook, stirring often, for 2–3 minutes.
  6. Add the garlic, thyme and nutmeg. Stir for 1 minute.
  7. Transfer to a food processor fitted with the steel blade.
  8. Add the steamed vegetables, and salt and pepper to taste. Purée until smooth, adding chicken broth if a thinner purée is desired.