From the October/November 2015 issue
- 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)
- Place 1 inch of water in the bottom of a medium pot fitted with a steamer basket.
- Add the cauliflower and carrots.
- Steam over
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