Vegetables really do not deserve their unfortunate reputation for being a bland and obligatory element on your dinner plate. Actually, it only requires two simple things to make vegetables worthy of seconds:
Fat and salt.
Make that LOTS of fat and LOTS of salt.
Politically correct nutrition, however, has effectively hammered it into our culture’s mindset that these two things are arsenic-laced ingredients from Satan’s kitchen of death. That dogma led to the devestating invention of inedible vegetables. No amount of culinary mastery can make vegetables taste truly delicious with a timid mist of cooking spray and four grains of salt.
Fortunately, those of us who understand the healing power of liberal amounts of saturated fats and the fantastic nutritional profile of sea salt get to celebrate with delicious vegetables.
I’m a huge fan of raw foods, since the enzymes in live foods are destroyed with heat. When the weather is chilly, however, I find myself craving the comfort of cooked vegetables. And it is important to remember that food should not only nourish the body but satisfy the soul. So go with the seasons and enjoy warming, cooked dishes during the cold season. For best digestion, consume a raw, lacto-fermented condiment if your meal consists of primarily cooked foods.
While this dish provides a perfect side dish to roasted chicken for dinner, I love it for breakfast!
- 1 lb. carrots, sliced into sticks
- 2 Tbs. melted coconut oil, ghee or real lard
- 1 head cauliflower, cut into florets
- 2 Tbs. butter or ghee
- Salt and pepper, to taste
- Preheat the oven to 425. Line a baking sheet with parchment paper. Toss the carrots in 2 Tbs. fat on the baking sheet.
- Roast the carrots, stirring halfway through, until tender and browned, about 40 minutes.
- While the veggies are roasting, steam the cauliflower until tender and drain. Pureé the steamed cauliflower with the roasted vegetables and the butter/ghee. Season with salt and pepper. Salt is key here--don't be afraid of it!