Serves 4 to 6


  • 1 head of cauliflower
  • 10 cups of water, for steaming
  • Pinch of sea salt
  • Pinch of freshly ground pepper
  • 1 Tbsp. organic, unrefined coconut oil
  • 1/4 cup unsweetened, canned coconut milk
  • Fresh herbs, such as parsley (optional)


    Wash and chop cauliflower into 1-inch pieces. Boil water in a large stockpot. Add cauliflower to a large vegetable steamer, and place on top of stockpot to steam for 10 minutes, or until soft and tender.

    Transfer steamed cauliflower into a high-speed blender or food processor; add in sea salt, pepper, coconut oil, coconut milk and fresh herbs, if using. Blend or pulse together until creamy.

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