Mashed Cauliflower with Carrots, Garlic & Thyme


  • 1 small head cauliflower (cut off florets and discard core)
  • 4 carrots (cut into 3-inch pieces)
  • 7 cloves garlic (peeled)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon plus 1 teaspoon extra virgin olive oil
  • 1/4 cup plus 2 tablespoons pine nuts
  • 1/4 cup plus 2 tablespoons water
  • Unrefined sea salt (to taste)
  • Fresh thyme (for garnish)


  1. Put about 1-inch of water in the bottom of a pot. Add a steamer basket, cover and bring water to a boil. Once the water is boiling, place the cauliflower, carrots and garlic in the steamer basket—up to a double layer will steam well—cover, and steam for about 12 to 15 minutes, or until vegetables are fork-tender. Remove the steamer basket and set vegetables aside to cool.
  2. Add the steamed garlic cloves, lemon juice, olive oil, pine nuts, water and salt to a high-speed blender (I especially like Vitamix ) and process until smooth and creamy.
  3. Transfer the garlic-lemon-pine nut mixture from the blender container to a food processor. Add the steamed cauliflower and carrots; process until smooth and creamy. Season well with salt. Garnish with fresh thyme. Serve warm.