Hot Pink Beet-Cauliflower Puree, Vegan & Gluten-Free
Author: Ilene Godofsky Moreno
Recipe type: Side dish
Cuisine: vegan, gluten-free
Prep time:
Cook time:
Total time:
Serves: 4-6
- 1 large beet, peeled and cubed
- 1 medium cauliflower crown, broken into florets
- 1 medium yukon gold potato, peeled and cubed
- juice of 1 lemon
- 1 tablespoon coconut oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic
- salt and pepper, added to taste
- Bring a large pot of water to boil.
- Add the beets to the pot and boil for 30 minutes.
- After 30 minutes, add the cauliflower and potato to the pot, and boil everything for 10-15 more minutes, until everything is tender.
- Drain the pot and transfer the vegetables to a blender.
- Add all the remaining ingredients to the blender and blend until completely smooth. Serve warm!
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/06/12/beet-cauliflower-puree/
3.5.3208