A simple golden cauliflower puree with golden beets, Indian spices, and coconut milk. A healing and nourishing side dish recipe for gluten-free, vegan, and paleo eaters alike.

March’s Theme – It’s Income Tax Season, so our brains could use some easy arithmetic; as in seven-ingredient-or-less recipes. Show us the healthy, no-brainer dish you fix for breakfast, lunch or dinner. Think beyond smoothies or drinks, please. (And for those of you living in countries where it’s not Tax Season – we’re pretty sure you and your readers would still love doing the math for seven-ingredient-recipes!) (Recipe ReDux)

Who says a “2 ingredient” recipe has to be bland and boring? Not me, that’s for sure! Simple can be beautiful when done correctly and creatively! A few simple spices and color can make any “simple” recipe extraordinary! Plus, when you add in major health benefits, and a duel purpose, you have a recipe that keeps on giving!

Just glorious cauliflower (with its never-ending uses), golden beets (my favorite variety), Indian spices (like anti-inflammatory turmeric and garam masala), and creamy coconut milk. Roasted and then blended up, this puree can take the place of your classic mashed potatoes, be a thick soup by adding a tad more coconut milk, or even a perfect dip! Just stretch those few ingredients to their full potential and you’ll be saving money (and time) left and right!

As we all begin to spring into Spring, we may find ourselves coming out of hibernation a bit to fast and we may end up with a bit of an early Spring cold. Ah, but the solution is to channel the bright Spring colors and add them into our diet as much as possible. This way we’ll keep ourselves right where we need to be to stay on track and truly spring into SPRING (while also using up the last of the winter produce bounty!)

Golden Cauliflower Puree

Golden Cauliflower Puree A simple golden cauliflower puree with golden beets, Indian spices, and coconut milk. A healing and nourishing side dish recipe for gluten-free, vegan, and paleo eaters alike. Author: Rebecca Pytell

Rebecca Pytell Yield: 3 Cups 1 x

Category: Side Dish

Cuisine: Indian Scale 1x 2x 3x Ingredients 1 Medium Cauliflower (yellow or white)

Medium Cauliflower (yellow or white) 2 Large Golden Beets

Large Golden Beets 1 Tsp Turmeric

Turmeric 1/4 Tsp Onion Powder

Onion Powder 1/4 Tsp Garlic Powder

Garlic Powder 1/2 Tsp Garam Masala

Garam Masala 1/4 Cup Unsweetened Coconut Milk

Unsweetened Coconut Milk Dash of Cinnamon (optional) Instructions Preheat the oven to 425°. Roughly chop the cauliflower and beets (no need to peel!) and roast in the oven for 25 to 30 minutes. Let cool before tossing the veggies in a large food processor with the spices and milk and pureeing until smooth.

Simple, nourishing, creamy, and delicious! Veggies can be delicious, all-purpose, full of taste, and there won’t be on sad face at the dinner table! But I do think all the fun is in the color! I like purple food, green food, red food, yellow food too! I love it all! So eat your colors (I mean natural colors) and get ready for a glorious sunny Spring!

So tell me:

+ What’s your best simple few ingredient Spring recipe?

+ What’s your overall favorite food color group? That’s not fair; I can’t even answer my own question!

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