Ingredients
- 1 tbsp coconut oil
- 1 lb (450 g) leeks, finely sliced
- 1 cup 8 fl oz chicken stock
- Sea salt
- Ground black pepper
- 1 lb (450 g) cauliflower florets
- Handful of chives for garnish, chopped
How to Make It
- Melt the coconut oil in a large skillet over high heat.
- Add the finely sliced leeks and reduce the heat to medium.
- Sauté the leeks until they are soft, about 10 minutes.
- Add the stock, sea salt, and pepper, and stir well.
- Place the cauliflower florets in a food processor and pulse until they resemble coarse breadcrumbs.
- Once the stock starts to simmer, add the processed cauliflower and stir well.
- Cook for 3 – 5 minutes until the cauliflower is just tender, stirring occasionally. Do not overcook as the cauliflower will turn to mush. We’re not trying to make mash here.
- Remove from the heat, stir well and spoon into a serving dish. garnish with fresh chives.
