Serves: Four ½ cup servings
  • 4-5 cups cauliflower florets (about 1 large head)
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 leek, trimmed and chopped fine
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon vegan butter
  • ½ cup unsweetened almond milk
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon ground sea salt
  • ¼ teaspoon freshly ground pepper
  1. Boil the cauliflower cauliflower in water over medium-high heat for 7-10 minutes or until soft. Rinse and add the cauliflower to a large food processor.
  2. In a medium skillet, heat the olive oil over medium heat. Add the garlic and leeks, and cook for about 3-4 minutes or until the leeks are tender. Remove from heat and add to the food processor.
  3. To the food processor, add the nutritional yeast (optional), vegan butter, almond milk, chives, thyme, salt, and pepper.
  4. Blend until cauliflower is very creamy. Makes four ½ cup servings.


This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s