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Cauliflower and Carrot Puree

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 Servings


  • 2 tbsp butter or ghee
  • 1/2 head cauliflower, roughly chopped
  • 1-2 carrots, depending on how sweet you want it, peeled & roughly chopped
  • 1 tsp minced garlic
  • 1/2 onion, roughly chopped
  • 3/4 cup chicken broth
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp Italian seasoning
  • Additional butter or ghee for serving


  • In a large stock pot, melt the butter or ghee over medium high heat. Add all remaining ingredients and stir to combine.
  • Bring the broth to a boil and reduce heat to medium low to simmer. Cover and let simmer for about 20 minutes, or until veggies are soft. Remove from heat.
  • Using an immersion blender, blend veggies and broth until all is combined and pureed. If you don’t have an immersion blender, pour cooked ingredients into a blender in batches until all is pureed.
  • Serve hot with a little more butter or ghee on top. Enjoy!
Course: Side
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.