Kathryn Danzey, Founder
Instructions
Step 1
Preheat your oven to 220C. In a bowl, toss your cauliflower with 1 tbsp of olive oil and season with salt and pepper. Lay on a lined baking tray and roast until tender and golden (you can also roast your garlic if you’d prefer, rather than sautéing later – just leave the skin on during prep, if doing this, then squeeze from the skin later!) – around 30 minutes. Remove from the oven and set aside.
Step 2
Heat some oil in a large, deep saucepan. Add the onion and cook for a few minutes. Add in the garlic (if not roasted), then fry until the onion is softened and translucent, stirring often.
Step 3
Add your vegetable stock and bay leaf, then bring to a boil and allow to simmer for a few minutes. Add in your cauliflower and cook for a further 5-10 minutes.
Step 4
Stir through the coconut milk and lemon juice, fish out the bay leaf and remove from the heat.
Step 5
Place in a high speed blender, along with the butter, almonds or beans (if using) and blitz until completely smooth. Add more liquid if desired, and season to taste.
Step 6
Serve warm topped with the toasted almonds, a drizzle of truffle oil and a sprinkling of fresh chives.
Ingredients
- 1 large cauliflower head
- 4 garlic cloves
- 1 onion, peeled and chopped
- 2 cup vegetable stock
- 1/2 1/2 tin coconut milk
- 1/3 cup almonds or white beans
- 1/2 lemon juiced
- 1 tbsp butter or dairy free option
- Sprinkle salt and pepper to taste
- Sprinkle chives and truffle oil
