5.0
(3)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Heat the oil in a stock pot over medium heat. Add the onion, garlic & dry seasonings and cook down for 2-3 minutes, or until the veggies start to get tender.
Step 2
Add the cauliflower & broth and bring to a boil. Partially cover, lower heat and simmer for 30 minutes.
Step 3
Transfer everything to a standing blender (or leave in the pot and use an immersion blender) and blend until smooth. Transfer back to the stock pot and add the coconut milk, soy sauce & lemon juice. Cook for a few minutes, or until heated through. Taste and adjust the seasonings as needed.
Step 4
Serve hot with chili oil, parsley and crispy bread on the side for dipping.
Your folders
cooking.nytimes.com
4.0
(1.0k)
Your folders
cookieandkate.com
4.8
(113)
45 minutes
Your folders
feastingathome.com
4.9
(19)
20 minutes
Your folders
ibreatheimhungry.com
5.0
(1)
Your folders
thekitchn.com
4.5
(2)
Your folders
minimalistbaker.com
4.8
(139)
30 minutes
Your folders
allrecipes.com
5.0
(5)
35 minutes
Your folders
allrecipes.com
4.5
(30)
30 minutes
Your folders
theendlessmeal.com
4.9
(31)
30 minutes
Your folders
midwestfoodieblog.com
5.0
(3)
1 hours, 15 minutes
Your folders
shelikesfood.com
20 minutes
Your folders
rhubarbarians.com
5.0
(9)
40 minutes
Your folders
bbcgoodfood.com
40 minutes
Your folders
eatyourselfskinny.com
5.0
(1)
25 minutes
Your folders
rainbowplantlife.com
5.0
(128)
30 minutes
Your folders
marthastewart.com
Your folders
thestayathomechef.com
5.0
(12)
20 minutes
Your folders
easyrecipesapp.org
Your folders
recipes.instantpot.com
5.0
(2)
10 minutes