Coconut Cauliflower-Kale Puree

cauliflower

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:

  1. Wash all produce well.
  2. Chop cauliflower into florets and set to the side.
  3. Heat coconut oil, garlic and leek in a pan and saute until leek becomes translucent.
  4. Lower heat and add coconut milk, cauliflower and spices.
  5. Simmer on low heat for 45 – 60 min (cauliflower should be fork tender).
  6. Put hot ingredients in blender with raw kale and olive oil.
  7. Blend until smooth. (You can add veggie broth to create the consistency you prefer.)
  8. Pour into bowls (sprinkle Parmesan on top for more richness) and enjoy.
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