Makes about 4 servings
- 1 medium cauliflower
- ½ cup unsweetened coconut milk (my favorite brand is So Delicious)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- Freshly ground black pepper to taste
- Parsley (optional)
Preparation (15 mins):
Cut the cauliflower florets and place in a medium saucepan, cover with water, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer gently until very tender, 10 to 12 minutes.
Drain, then puree the cauliflower using a food processor or a hand blender.
Add the coconut milk, mix well and then stir in the olive oil, salt and pepper. You can garnish with parsley.