• 2 Large beet bulbs (stems removed)
  • 1 head of cauliflower (cut into small chunks)
  • 1 tablespoon organic extra virgin coconut oil (such as Barleans )
  • 3 tablespoons coconut milk
  • 2 tablespoons lime juice
  • 1 to 2 teaspoons red curry paste (such as Thai Kitchen brand)
  • Unrefined sea salt (to taste)


  1. Preheat oven to 400 degrees. Wrap the beet bulbs in foil and place them directly on the oven rack. Roast the beets for about 50 minutes, or until fork tender.
  2. While the beets are roasting, 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 in the steamer basket—up to a double layer will steam well—cover, and steam for about 12 to 15 minutes, or until cauliflower is are fork-tender. Remove the steamer basket and set cauliflower aside to cool.
  3. Once the beets are roasted, remove them from the oven and set aside to cool. Slip the skins off the beets, coarsely chop and transfer to the bowl of a large food processor. Add the steamed cauliflower to the food processor.
  4. To the food processor with the roasted beets and steamed cauliflower, add the coconut oil, coconut milk, lime juice, red curry paste and salt to taste. Process until smooth and creamy. Serve warm.

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