INGREDIENTS: 1 head cauliflower, cut into florets 1/2 onion, chopped 1-2 cloves garlic, smashed 1 Tablespoon coconut oil 2 teaspoons sea salt 1/4 teaspoon black pepper 2 cups vegetable broth chopped parsley for garnish HARDWARE: Soup pot, Potato masher, food processor, or stick blender
DIRECTIONS: Fry the onion in the coconut oil until soft, about 5 minutes on medium-high heat. Lower the heat to medium and add the garlic, cooking for about 2 minutes—just until the garlic is softened and fragrant, but not brown. Add 2 cups of vegetable broth and 1 teaspoon sea salt. Place cauliflower florets and the cooked onion/garlic mixture in the pot and cook for about 10 minutes, or until very tender. Drain liquid and save in a separate bowl for later. Put the cauliflower and onion/garlic mixture into the food processor and blend. You can also mash it with a fork. Add a little of the steaming liquid, if needed, to get desired consistency. Salt & Pepper to taste. Garnish with parsley and enjoy!