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)
Instructions
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.
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.
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.
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