Servings 4
Ingredients:
- -Cauliflower- 1 head.
- -True Elements Brazil nuts- 10 to 12 nuts.
- -Olive oil- 2 tsp.
- -Carrots finely chopped- 2, medium-sized.
- -Garlic cloves, crushed- 3-4.
- -White pepper powder- ¼ tsp.
- -Water- 5 to 6 cups.
- -Dried thyme- one pinch.
- -Dried rosemary- ¼ tsp.
- -Salt- as desired.
Directions:
- -Cut the cauliflower head into small florets and place it in a big bowl. Stir in the olive oil, salt and some white pepper powder in the bowl and toss it to coat evenly.
- -Pre-heat the oven to 200℃. Place the cauliflower on the baking sheet and roast them in the oven for 30 minutes. Flip the cauliflower pieces after 15 minutes.
- Simultaneously, cook the carrots and garlic with a dash of salt and white pepper. After the carrots soften in about 3 to 5 minutes, transfer it to a plate and keep aside.
- -Boil water in a pan and add the roasted cauliflower and simmer over medium heat for 3 to 5 minutes.
- -Add the True Elements Brazil nuts to the boiling cauliflower and turn off the heat.
- -Blend this mixture using a high-speed blender to make a fine puree.
- -The Brazil nuts give a creamy texture to this mixture!Add the cooked carrots, dried thyme and dried rosemary.
- -Serve this bowl of goodness with some chopped Brazil nuts and a fresh rosemary sprig as a garnish.