Roasted cauliflower creates a warm and filling dinner.
| Cook Time: | 45 min |
| Prep Time: | 15 min |
| Total Time: | 60 min |
| Category: | Supper |
| Cuisine: | North American |
| Yield: | 4 |
| Method: | Stovetop |
Ingredients
* 3 leeks cleaned, chopped into chunks
* 1 large head of cauliflower, divided into florets
* 1 green apple, peeled and diced
* 2 Tbsp. coconut oil, lard or olive oil
* Salt and pepper to taste
* 1–2 cups bone broth or stock (home-made of course)
* /2 cup coconut milk (optional)
* Fresh sage
* 1 large head of cauliflower, divided into florets
* 1 green apple, peeled and diced
* 2 Tbsp. coconut oil, lard or olive oil
* Salt and pepper to taste
* 1–2 cups bone broth or stock (home-made of course)
* /2 cup coconut milk (optional)
* Fresh sage
Preparation
1. Heat oven to 400F.
2. Place leeks, cauliflower and apple on a baking sheet.
3. Season with salt and pepper and toss in desired fat.
4. Roast until golden brown (35–45 minutes).
5. Blend together with stock and coconut milk to desired consistency (start with 1 cup stock or 1/2 cup stock and milk if using, adjust as desir ed).
6. Garnish with fresh sage before serving.
2. Place leeks, cauliflower and apple on a baking sheet.
3. Season with salt and pepper and toss in desired fat.
4. Roast until golden brown (35–45 minutes).
5. Blend together with stock and coconut milk to desired consistency (start with 1 cup stock or 1/2 cup stock and milk if using, adjust as desir ed).
6. Garnish with fresh sage before serving.
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