Ingredients:
- 1 head of cauliflower
- 6 – 8 leaves of kale
- 1 leek
- 2 garlic cloves
- 1 tbsp coconut oil
- 1-2 tbsp olive oil
- 1 tbsp lemongrass paste
- 1 tsp ground mustard
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1 cup/250 ml coconut milk
- 1/2 cup/125 ml vegetable broth (optional- depending on desired consistency)
- 1/3 cup vegan Parmesan (optional)
- Sea salt and pepper, to taste
Directions:
- Wash all produce well.
- Chop cauliflower into florets and set to the side.
- Heat coconut oil, garlic and leek in a pan and saute until leek becomes translucent.
- Lower heat and add coconut milk, cauliflower and spices.
- Simmer on low heat for 45 – 60 min (cauliflower should be fork tender).
- Put hot ingredients in blender with raw kale and olive oil.
- Blend until smooth. (You can add veggie broth to create the consistency you prefer.)
- Pour into bowls (sprinkle Parmesan on top for more richness) and enjoy.