Serves 4 | Prep Time 45 mins
DF | GF | NF | VG
- 1 medium head of Cauliflower
- 1 large Leek
- 1 large Yellow onion
- 2 tablespoons Coconut oil
- 3 cups Vegetable or Free Range Chicken stock
- Salt and Pepper to your taste
1 | Preheat Oven to 225°C (435°F).
2 | Trim and chop cauliflower into florets. Slice leek lengthwise, Peel and quarter onion. Place all veggies and coconut oil in roasting pan. Season with salt and pepper.
3 | Roast for 20-25 minutes until cauliflower is soft and vegetables have good color.
4 | Place all vegetables in a large stock pot. Add stock and salt and pepper to taste. Using a stick mixer blend until desired consistency is reached. Reheat on the stove top on a low heat and top with parsley, pepper and a drizzle of olive oil to serve.