- 2 tablespoons unrefined coconut oil
- 1 head cauliflower
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- sea salt and freshly ground black pepper
- 1 lemon (zest)
- 2 tbs toasted pine nuts
- olive oil
Remove the leaves from the cauliflower, roughly chop, and set aside.
Heat the coconut oil in a large pot over medium heat. Add the onion and garlic. Cook until soft- aprox 5 minutes.
Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower falls apart-15 -20 minutes.
Remove from heat. Using an immersion blender, puree the soup.
Season with salt an pepper.
Top each bowl with a sprinkling of pine nuts & lemon zest, and a drizzle of olive oil. Serves 4-6