Roasted Carrot Whip
  • 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
  1. Preheat the oven to 425. Line a baking sheet with parchment paper. Toss the carrots in 2 Tbs. fat on the baking sheet.
  2. Roast the carrots, stirring halfway through, until tender and browned, about 40 minutes.
  3. While the veggies are roasting, steam the cauliflower until tender and drain. PureƩ 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!
Recipe by Empowered Sustenance at