30 minutes or less | batch prep

What You’ll Need:

1 red/purple onion

2 cloves garlic

1 Tbsp coconut oil

3 c filtered water

1 can full fat coconut milk

1 can cannellini beans, drained & rinsed

1 head cauliflower, broken into florets, or 1 bag cauliflower florets

2 tsp sea salt

black pepper to taste

3 sprigs rosemary, leaves removed & chopped

For serving:

bread of choice

Saute onion & garlic in coconut oil in a soup pot until aromatic. Add remaining ingredients.

Bring to a boil & reduce to a simmer. Cook uncovered for 20-25 minutes, or until cauliflower is soft & tender.

Use an immersion blender to puree, or transfer to a high speed blender.

Divide between (4) containers for grab and go lunches throughout the week OR cool and pop the lid back on the pot and stick in the fridge for easy reheating mid week.

Serve with a slice of bread, roll or tortilla of choice!

Serves 4