Throw all into pot of boiling water cook until cauliflower is soft.
You can roast cauliflower instead, but it needs to be very soft.
When cooked, drain excess water and add 1/2 stick butter, 1 cup broth, and 1 cup cashew/almond milk. Add more liquid if it needs to be smoother. Season with Himalayan sea salt and pepper to taste.
Blend until smooth with immersion blender. Enjoy!!! WOWzers!!
ALL of my recipes are gluten-free and dairy-free, and MOST are Paleo/Candida-detox-friendly because that's what most people I get to work with need.
"Feed My lambs...
Tend My sheep...
Feed My sheep...
Follow Me..." -Jesus
John 21:15 - 19