Clean Comfort: An Adventure in Food, Courage, and Healing: Finding Peace, Balance, and My Perfect Weight by Stacey Morris

Author:Stacey Morris [Morris, Stacey]
Language: eng
Format: epub
Published: 2014-04-09T21:00:00+00:00

Ingredients:

1 head of cauliflower, rinsed and cut into chunks

2 cans of coconut water (with the fat strained and reserved for whipped cream) *

1/2 teaspoon salt

* You can also use a light coconut milk if you don’t want to bother straining full-fat coconut milk. I do it this way because I use the coconut cream to make whipped cream (see dessert section). A tablespoon or two of coconut cream is great in smoothies.

Instructions:

In a medium stockpot or large saucepan, bring all ingredients to a boil. Cover and simmer on low heat for 20-30 minutes, until cauliflower is fork-tender. Let cool for a half-hour or so before pureeing. Puree in small batches – it’s the best way to ensure the cauliflower properly breaks down to yield proper smoothness. If serving immediately, return to the pan and reheat on low heat, stirring occasionally so it doesn’t burn or stick.

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