Ingredients
The following ingredients have 4 Servings
- 2 cups frozen cauliflower florets
- 2 cups vegetable stock
- 1 14.5 oz can diced tomatoes (with juice)
- 1 tbsp Guacamole Herb & Spices from Litehouse foods (see notes for swap)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 ounces full-fat, unsweetened coconut milk (from 14-ish ounce can (save remainder for another use))
- Optional Garnish: chopped cilantro
Instruction
- Place frozen cauliflower florets in microwave safe dish and cook in microwave on vegetable setting for 2 or 3 minutes until par-cooked. Don't need to me completely heated through, but do need to be defrosted and slightly softened.
- Add cauliflower to blender along with vegetable stock. Blend until smooth.
- Add can of diced tomatoes, including juice, to blender with cauliflower mixture. Blend again until smooth.
- Pour this mixture into 1.5 qt and add herb blend, salt and pepper. Bring to light boil and then reduce heat to low and let simmer for 7 minutes.
- Stir in coconut milk until incorporated, and continue to cook over low for another minute or so until heated through.
- Pour into 4 bowls to serve. Garnish with chopped cilantro, if desired.
