If you haven’t noticed, I’m obsessed with making veggie purees this week. Tonight I made another one with cauliflower, carrots, onions, and garlic. I love the original recipe for garlic cauliflower mashed potatoes but with this recipe you get a healthy dose of beta carotene AND clean-up is a breeze — just one pot and the immersion blender. I’m all about the shortcuts.

Here’s what I gathered to feed 6 adults:

• 4 tablespoons of butter
• 1 large head of cauliflower, cut up into florets
• 3 large carrots, cut into small chunks
• ½ medium onion, coarsely chopped
• 2 garlic cloves, minced
• ¼ cup organic chicken broth
• ¼ cup water
• Kosher salt
• Freshly ground pepper
• Splash of heavy cream (optional)

Here’s how I made it:

I chopped up my veggies…

… and melted 3 tablespoons of butter in a large stock pot over medium heat. 

Then, I dropped the veggies, broth, and water into the bubbling fat. 

When the liquid started boiling, I covered the pot, turned down the heat to low, and let everything simmer until softened (25-30 minutes). Make sure your pot doesn’t dry out!

I added another tablespoon of butter, heavy cream, salt, and pepper and blitzed everything with my immersion blender…

…until smooth.

I think I just like the texture of baby food…