- 1 Head of Cauliflower
- 2 Tbsp Olive Oil
- 1 medium White Onion peeled and diced
- 5 Cloves of Garlic peeled and minced
- 3 Cups Organic Vegetable Stock
- 2 Sprigs fresh Thyme
- 3 Cups Coconut Milk
- 1/2 Cup Grated Parmesan Cheese
- Sea Salt + Freshly Cracked Black Pepper
- Garnish : Roasted Chickpeas
Prep your cauliflower. Remove outside leaves and trim off the stem. Quarter the cauliflower and roughly chop all four sections.Heat oil in a large pot over medium/high heat. Add onion and sauté for 5 minutes until soft and translucent, then stir in the garlic until fragrant. Add chopped cauliflower, vegetable stock and thyme and stir. Cook the mixture until it reaches a simmer, then reduce heat, cover with a lid and let simmer for about 20-25 minutes or until you can pierce through the cauliflower with a fork. Remove the thyme sprigs. Next, transfer the soup into a blender or food processor and blend until smooth. Pour soup back into your pot and add in the coconut milk and parmesan cheese. Top with salt and pepper and whatever other garnishes you'd like. Enjoy!
This is a great base for fish/beef dishes and will keep in the refrigerator for 3-4 days.