Carrot-Parsnip Puree with Cauliflower “Breadcrumbs”

Recently, I posted a Cauliflower “Pizza Crust” recipe in which raw cauliflower florets are food-processed until they are the size of “tiny pebbles.”

That culinary metaphor seemed okay at the time, but it didn’t turn my imagination in any other direction.

Then I made more pizza and had cauliflower pebbles left over—three cups, in fact.

What to do with all that cauliflower? While staring at it, another metaphor came to mind: “coarse breadcrumbs.”

Now dieters can only make limited use of real breadcrumbs—too many carbs, too many calories. But why couldn’t I substitute cauliflower “breadcrumbs” instead?

It was one of those “aha” moments.

So I had a topping. Now what about a base? That choice was easy: one of readers’ favourite recipes on this blog is Cauliflower-Carrot Bake. I decided I’d do a carrot “something” and this was the result…

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Demystifying Root Vegetables + A Get-Started Recipe

Q: I want to eat a healthy diet/lose some weight/keep those pounds off. I know I have to eat lots of vegetables. But how do I get beyond raw carrots, steamed broccoli and salad, salad, and more salad? 

A: Have a wide variety of vegetable dishes at your fingertips.

Unfortunately, this is easier said than done. I don’t know about you, but I didn’t grow up learning how to be innovative with vegetables. In fact, they were generally just a humble afterthought, plopped down next to the good stuff—meat and potatoes—and followed by the highlight of our family dinner—dessert.

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