Paleo Cauliflower Puree And Roasted Root Veggies

October 23, 2012

 

Paleo Cauliflower Puree And Roasted Root Veggies

When you consider a Paleolithic diet you have to keep in mind time to prepare as well as nutrient value and, of course, the "fullness factor." This recipe is a favorite for many of our Crossfit athlete clients. Its simple, but loaded with energy and makes a great snack. 

Cauliflower Puree

1 Cauliflower

Coconut Milk 3 oz

Roasted Garlic 2 tsp

White Pepper 1 tsp

Salt 1 tsp

 

Clean and break down cauliflower

Boil cauliflower until fork tender

Roast garlic for 6 minutes in 350^o  oven until golden brown

Drain cauliflower and blend all ingredients until smooth.

 

Roasted Root veggies 

Sweet Potatoes ½ #

Rutabagas ½ #

Golden Beets 1/3 #

Salt 1 tsp

Black pepper ½ tsp

Smoked Paprika ½ tsp

Extra Virgin Olive Oil 2T Divided

 

Preheat oven to 350^o

Boil Beets until fork tender, Peel and dice

Scrub Sweet Potatoes and dice

Peel Rutabagas and dice

Toss Sweet Potatoes in half of the Olive Oil

Toss Rutabagas in the other half of the Olive Oil

Roast Sweet Potatoes and Rutabagas for 12-17 Minutes or until fork tender

Mix Sweet Potatoes, Rutabagas and Golden Beets with the remainder of the seasonings

This recipe is courtesy of Pre-Made Paleo and Chef Richard Bradford. If you have any questions, please feel free to contact us.

          /PaleoChefRich

          /Chef Richard Bradford

          /PreMadePaleo

Chef Richard Bradford

Owner, Pre-Made Paleo

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